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“Ménage à Foie” - A Threesome of Foie Gras, Figs and Port
Yield: 2 servings
Ingredients:
- 2 4-ounce duck foie gras steaks
- Salt and pepper to season
- 2 teaspoons vegetable oil
- 6 dried figs, rehydrated
- 2 Tablespoons honey
- ¼ cup port wine
Method: Season foie gras on both sides with salt and pepper. Heat a small sauté pan over high heat. Add vegetable oil and sear the foie gras on both sides until golden brown. The foie will be soft to the touch when cooked through.
In a small sauce pan, heat the honey and figs over medium-high heat. As the honey begins to turn brown in color, remove pan from heat and add port. Place the pan over low heat and reduce to sauce consistency.
Place the foie gras in the center of the plate and spoon figs and port sauce over. Serve immediately.
Alain’s Wine Selection
Messias LBV Port “03 Price: €26.95 Alc. vol. 20% 75cl.
Late Bottle Vintage Ruby Port. Sweet and earthy, full and long lasting sweet Plum aromas
Very well run Douro Valley Winery, using premium vineyard site fruit for their LBV Port, and age the Liquor wine for five years ( Instead of two for Vintage Port), in Oak casks. As a result the wine has achieved maturation for earlier consumption.
PACIFIC OYSTERS WITH FROZEN CHAMPAGNE MIGNONETTE
MAKES 24 OYSTERS
INGREDIENTS:
24 each oysters
The Mignonette:
- 1/4 cup shallots
- 3/4 cup pickled ginger
- 1/2 cup champagne
- 1/2 cup sugar
- 2 tablespoons cracked black pepper
- 3/4 cup rice wine vinegar
- 1 tablespoon chopped chives
Preparing the Mignonette:
1.) Place ingredients in food processor and puree for one minute. Remove and place mixture in 9" pie tin and freeze.
2.) Shuck oysters and place on service platter. Scrape 1 teaspoon of frozen mignonette and place on top of each oyster.
3.) Garnish each oyster with a sprinkle of chives. Serve immediately.
ALAIN’S WINE SELECTION :
Moineaux Vintage Grand Cru Blanc de Blanc Champagne “03
Price €43.50
Fine bubbles, pale golden hue. Boudoir biscuit scent and toasting bread. Ample and round with a lingering finish...
Small grower in highly rated village of Chouilly (Grand Cru) where only chardonnay is planted (Blanc de Blanc). Once upon a time they sold their fruit to Taittenger and Veuve Clicquot but since have invested in expensive equipment and extended the aging cellar for bottle fermentation. Moineaux is well known in the restaurant trade around France, and was introduced to us through a sommelier consortium. Hence the unbelievable value for a Blanc de Blanc Grand Cru Vintage.
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