Seared Foie Gras over Creamed Corn, Pea Shoots, Shoestring Duck Fries & Glazed Balsamic

I always prepare foie gras the same way, with caramelized apples, so this time for Trav’s birthday, I wanted to try something different and here’s what I came up with.

Ingredients:

• 2 2 oz pieces of foie gras (I bought the flash frozen ones from Hudson Valley)
• small handful of pea shoots
• 1/3 cup of canned corn
• 1/2 cup of heavy whipping cream
• duck fat (reserved from the duck confit)
• 1 russet/yukon potato
• 1/2 cup of balsamic vinegar
• 2 pieces of crostini (thin slices of toasted baguette)

Recipe:

(makes 2 servings)

• Defrost the foie gras a full day in advance in the refrigerator.
• Get the shoestring potatoes started just before drying them on the towel.
• In a small pot, on medium heat, add the corn and heavy whipping cream. Bring the cream to a boil and season with s&p. Occasionally stir the corn and once the cream starts to thicken, lower heat to low for another couple of minutes and then take off the heat.
•  Dry the shoe string potatoes really well.
• Using a hand held blender, puree the cream and corn mixture.  It’ll still be somewhat hot so be careful. It should still be chunky and not smoothie like. Pour into a bowl and set aside.
• Heat the oil for the fries. I used the reserved duck fat from the duck confit. While you are waiting for the duck fat to get hot, lay paper towels on a sheet pan.You can test the duck fat by dropping in a fry and if it bubbles and comes to the top immediately it’s ready for frying.
• Add a small handful and fry them in batches. Drain them on the paper towels and add a small pinch of salt right when they come out of the hot fat. Set shoestring fries aside.
• In a small pot, add the balsamic and bring to a boil. Once it comes to a boil, lower the heat and simmer for about 10 minutes. Occasionally stir because as the balsamic reduces the bottom layer can burn. If the balsamic coats the back of spoon, it’s done. Turn off the heat and set aside.
• Prep the foie gras. Pat it dry and s&p both sides. In a non stick pan, heat to medium high. Gently place the foie gras down and sear about 1 minute on each side. A lot of fat will render out so be careful of splatter.  Set the foie gras aside.
• On the plate, spoon a small dot, about nickel size, of the balsamic glaze. Layer on the crostini, a spoonful of the creamed corn, and the foie gras. Top with some pea shoots and a small handful of the shoestring fries. Get a spoonful of the balsamic glaze and lightly drizzle it back and forth over the whole dish.
• Et voilà, bon appétit!