Hudson Valley Foie Gras (take Out) Recipe

Preparation

Remove foie gras from refrigerator and keep chilled. If lobes are intact, gently separate into portion-sized pieces (about 2–3 oz each) using a sharp knife chilled in ice water to minimize smearing.

Lightly press each portion between parchment with a weight for 15 minutes to flatten slightly and remove trapped air — this helps with even searing.

Season both sides of each portion with kosher salt and freshly ground black pepper, then brush both sides lightly with brandy or cognac. Return to refrigerator for 10 minutes while other components are readied.

Heat a heavy sauté pan over medium-high heat until very hot. Do not add oil. Place foie gras portions in pan and sear 45–60 seconds per side until deeply golden brown. Carefully transfer to a plate lined with paper towel to drain. Keep warm (cover loosely with foil) for plating.

In a small saucepan combine chopped peaches, chopped dried apricots, sugar, lemon juice, and water. Cook over medium-low heat until fruit is very soft and most liquid has reduced, about 8–10 minutes.

Let cool slightly, then transfer to a blender or use an immersion blender and puree until smooth. Taste and adjust sweetness or acidity with more sugar or lemon juice as needed. Chill briefly if making in advance.

In a small saucepan combine the port and sugar and bring to a gentle boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer until syrupy and reduced to about 1/4–1/3 cup (a light coat on the back of a spoon), about 10–12 minutes.

Remove from heat and whisk in the red wine vinegar. Return to low heat, add sliced jalapeño, and simmer gently 2–3 minutes to meld flavors. Remove from heat and strain out jalapeño if you prefer only the infused heat; reserve a few thin slices for garnish if desired.

Off heat, whisk in the cold cubed butter a little at a time to finish and give the gastrique a glossy texture. Season with fine sea salt. Keep warm or at room temperature for plating.

Preheat oven to 350°F (175°C). In a bowl combine flour, light brown sugar, and salt. Add cold cubed butter and, using fingers or a pastry cutter, work butter into dry ingredients until mixture resembles coarse crumbs with some pea-size pieces of butter remaining.

Stir in vanilla and chopped toasted pecans. Spread crumble on a small baking sheet and bake 8–10 minutes until golden and fragrant, stirring once halfway. Cool completely — crumble will crisp as it cools.

Melt unsalted butter in a skillet over medium heat. Add brioche slices and toast 1–2 minutes per side until golden brown and crisp. Alternatively, brush slices with butter and toast under a broiler, watching carefully to avoid burning.

Keep brioche warm in a low oven (200°F / 95°C) until plating.

Place one toasted brioche slice per serving on a chilled plate (serving size below). Spoon a 1–2 tablespoon smear of peach & apricot puree onto the plate and rest the brioche on top or slightly overlapping the smear.

Set a seared foie gras portion atop each brioche slice. Spoon 1–2 teaspoons of the warm port & jalapeño gastrique around and over the foie gras — avoid drenching so the crumble stays crisp.

Scatter a tablespoon of vanilla pecan crumble over the foie gras and around the plate for texture contrast.

Dot aged balsamic pearls or drizzle small spoonfuls of aged balsamic reduction around the plate for acidity and finishing flavor. Finish with a light pinch of flaky sea salt and a few microgreens if desired.

Serve immediately while foie gras and brioche are warm, and purees and gastrique are slightly warm or room temperature.