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Foie Gras with Walnut Toast and Pimms-Truffle Sauce
Written by Brad Harrington14
Oct
2009
Recipe Ingredients:
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I used Muscovy Duck Foie Gras for this dish and sauted it in a standard 10 inch stainless steel saute pan. Used a medium heat, after experimenting with one overdone slice cooked on high. Each slice was about 1/4 inch thick and cooked for 45 seconds on side one and about 30 seconds on side two.
The results were nicely browned yet soft and medium rare on the inside. If anything, the cooking time could have been reduced just a bit.
Remove stems from Shitake caps and saute the caps in butter until soft, add Pimms Cocktail and continue simmering. I cooked all the mushrooms at once, 12 caps, using about 3 TB's of butter and about 1/2 to 2/3 cups of Pimms. I added about 3 TBSP of truffle water to the mix after it was reduced by about half. Mushrooms cooked about 30 minutes in all.
Lightly toasted the walnut bread and placed warm foie gras on top with a Shitake mushroom cap over that. Placed a few spoonfuls of sauce over the top and served immediately. I wanted to use Morels but the fresh ones were out of season and the dry ones were ridiculously expensive.
Wines
1995 Etude Carneros Pinot Noir
This wine was the best match of the three. It was more balanced, showing cleaner fruit with a hint of pinot earth. I did not get good notes on this wine, but remember thoroughly enjoying it with the foie gras. Neither of the other two worked well due to the timing. The Etude was less oaked and the balance of body, flavors and texture was what made the match work the best.
1998 Raptor Ridge Shea Vineyard Pinot Noir
Was a bit oaky at first, so did not match well with the foie gras. Though this wine opened up big time with some air. Should have been decanted about an hour or two before serving. I took this bottle home and finished it off the next day. It developed great forest floor character, was full. smooth and fairly round for a PN, hints of stewy tomato and some rather interesting spiciness on the finish. Very nice concentration to this wine without coming across as over extracted.
1996 Mauro Veglio, Vignetto Rocche, Barolo
Killer wine, I did not get to it until the foie gras was gone. The others said it was too tight and intense to match well and that would make sense. On the other hand, this was a terrific Barolo. Lots of stuff going on with it. Pretty big dark brooding wine with excellent structure. Definitely a bit backwards and tight yet a strong core of flavor that is just waiting to open up with time. I will be looking for this bottle!