12382 Steamed Foie Gras with Onion Compote and Yellow Raisins Serves 4 as a First Course Wed Aug 06 01:05:48 -0700 2008 Tue Feb 03 10:57:19 -0800 2009 Licensed http://www.chow.com/recipes/12382 Tue, 03 Feb 2009 18:57:19 GMT Watching ariane daguin drop a whole foie gras into boiling liquid seemed to be breaking all the rules. “But,” she explained, “if you have a perfect liver chosen by an expert purveyor, there is no better way to cook it.”

Most likely you will be like me and not feel so fearless; therefore, I offer an alternative method: I steam it rather than boil it. As Ariane explained to me, “Boiling or steaming produces a buttery consistency with a more pronounced flavor than that yielded by sautéing.” Now that I've made it a few times, I have to agree with her: It is one of the best ways to enjoy hot foie gras.

You do need to flash-grill the livers after steaming to give them an attractive browning.

Begin at least a day in advance to prepare the onion compote.

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  • Place the onions, duck fat, garlic, and a pinch each of salt and pepper in an electric slow cooker or heavy earthenware or enameled cast-iron casserole. Cover the slow cooker and cook on low for 12 hours or slow-bake the casserole, covered, in a 250°F oven for 2½ hours. The onions should break down and cook in their own moisture. Add the sugar, and cook, uncovered, for 30 minutes, stirring often. The onions should turn golden and be a little firm to the bite. Let cool, then cover and refrigerate for up to 5 days. (Note that in this recipe, the foie gras is not seasoned in advance, because it would draw out the moisture during the steaming.)
  • The day you plan to serve the dish, let the onions and foie gras return to room temperature. Soak the raisins in the verjus or vinegar for 10 minutes.
  • Reheat the onions and allow them to fry in their own juices until golden brown. Add the raisins with their verjus or vinegar and bring to a boil. Add the white wine and stock and cook over moderately high heat, stirring often, until a thick, rich sauce develops, about 10 minutes. Correct the seasoning with salt and pepper and set aside, covered to keep warm.
  • Preheat the broiler. Bring plenty of water to a full boil in the bottom of a deep steamer (a pasta pot with a steamer basket will work well here). Place the cabbage leaves on the rack and steam, covered, for 2 to 3 minutes, or until they are soft and pliable. Remove and chill under cold running water.
  • Wrap the whole foie gras in the cabbage leaves. Steam for 8 minutes, or until the internal temperature measures 120°F. Remove the packet to a flat surface, unwrap, and let cool slightly. Cut into 4 equal servings and place on a baking sheet; discard the cabbage.
  • Spoon some of the juices from the onion sauce over the foie gras, then run under the preheated broiler about 4 inches from the heat for about 1 minute, just to glaze the top of each slice. Divide the hot onion sauce among 4 warmed plates. Slide the pieces of foie gras on top. Season with a pinch of salt and pepper and serve at once.
  • A larger lobe, weighing about 1 pound, which will serve 6 to 8, will steam in 15 minutes.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 4 medium white onions, halved lengthwise and cut into ¾-inch dice

    ]]>     1 tablespoon rendered duck fat

    ]]>     1 small garlic clove

    ]]>     Salt and freshly ground pepper

    ]]>     Pinch of sugar

    ]]>     3 tablespoons yellow raisins

    ]]>     2 tablespoons French verjus or cider vinegar

    ]]>     ½ cup dry white wine

    ]]>     1 cup chicken stock (storebought or homemade—page 405)

    ]]>     4 medium cabbage leaves

    ]]>     1 small lobe of fresh A quality duck foie gras (preferably Artisan), 7 to 9 ounces (see Mail Order Sources, pages 415–417)

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