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Bistro 45's Sauté of Champs D'Élysé Foie Gras with Duck Confit Purse & mango lentil jus Chef Damon Brady - Bistro 45 Restaurant
Serves 7
Ingredients *Indicates items available at Nicole's Gourmet Foods • 1 – 1 ¼ lb. lobe of "Aux Champs D'Élysé" foie gras* • 1 lb. duck confit*- chopped • 1 lb. uncooked baby Spinach, cleaned • 1 bunch Basil chopped • 1 sprig Thyme • 1 pkg. phyllo dough sheets* • 4 cups homemade dark chicken stock (or use Aromont® Chicken Stock*) • 2 mangos, peeled, diced and pureed • ¼ cup melted butter* • 2 cups red wine • ½ cup orange juice • 1 cup cooked green Lentils du puy*
Preparation 1.) Clean foie gras by patting dry and gently separating the two halves and cleaning any blood or vessels in between. 2.) Portion foie gras into 2 ounce slices, about 1 inch thick and set aside in the freezer. 3.) Remove duck confit from bones (it should simply pull off), and chop. 4.) Sauté duck confit in a pan for five minutes and turn off heat. 5.) Add spinach and basil, stirring until wilted. 6.) Set aside and allow to cool.
Make Sauce 1.) In a heavy bottom saucepan, reduce red wine by half. 2.) Add mango purée, thyme, orange juice and chicken stock. 3.) Cook the sauce until it is half its original volume. 4.) Season with salt and pepper and add cooked lentils - Keep warm
Make Purses 1.) Lay phyllo dough out in sheets of four and cut rectangular shapes about 6 inches long by 3 inches wide. 2.) Place 1 tablespoon of duck mixture onto one end of dough and fold over using melted butter to secure edges. Repeat this until you have seven of these "purses" and place on a sheet pan and bake in a pre-heated oven at 350°F until golden brown - Keep warm.
Assembly 1.) Heat a medium-size sauté pan until smoking (without oil), assemble plates first with sauce on bottom, then purses. 2.) Sauté foie gras slices quickly (about 1 minute) on each side or until brown and place on phyllo purses. 3.) Serve immediately.
Please note: This recipe, and others posted here have been generously offered to us to share with our customers. They are intended to be used for your personal home consumption and not for use commercially or for profit in any form. You may print and/or save the recipes for you own use, but they may not reproduced in any form - other than for home use - without the prior written consent of the original author. If you have questions regarding re-production rights, or regarding a specific recipe, please do not contact the restaurants directly. Email us at info@nicolesgourmetfoods.com and we will assist you with any of your questions.
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