The Foodist: Crispy Seared Foie Gras on Polenta with Country ham and Blackberry Bourbon Glaze
This is The Foodist: Crispy Seared Foie Gras on Polenta with Country ham and Blackberry Bourbon Glaze. It was inspired from “The Inn at Little Washington” cookbook by Patrick O’Connell. A few tweaks to make it a full meal and off we go!
Do not let the apparent decadence of this dish put you off. It is easy to do and the result is delicious. I was afraid it would be too rich — It’s fit for a king, but surprisingly lighter than it sounds like it would be.
It all blends beautifully. Serve to impress without a lot of stress. And enjoy it warm or cold!
- 1 tablespoon butter
- 1 tablespoon shallot
- ½ bay leaf
- ½ cup cassis
- Use a tsp of vinegar, bourbon, and lemon juice
- 2 tablespoons current jelly
- Use a blackberry jam
- 1 pint fresh blackberries
- 2 tablespoons chicken stock
- ½ teaspoon finely chopped fresh thyme
- Freshly ground pepper to taste
- Chopped chives for garnish
- 1 foie Gras, about 1 ¼ pounds
- Salt and freshly ground pepper to taste
This is one of our most popular first courses. The combination of flavors is tantalizing -definitely worth blowing the budget to purchase foie Gras.Patrick O’Connell
I have used a layer of Pâté over the polenta with great success, and maybe preferable as I rarely get dinners to the table as quickly as preferred, and the result is still exquisite.Richard Riley
To make the sauce:
- In a 2-quart saucepan, melt the butter over low heat. Add the shallot, bay leaf, and blackberries and sweat for 3 minutes.
- Add the water, cassis, jelly, and stock. Simmer over medium heat for about 30 minutes or until the sauce is consistency of light syrup.
- Remove from the heat and add the thyme and pepper. Set aside for 10 minutes. Strain.
To Make the Foie Gras:
- We used a prepared Foie Gras for this.
- We are working on a mushroom-based alternative though…
To Make the Broccoli:
- Place a cast iron pan in a HOT oven for ten minutes.
- Thaw some frozen broccoli (or use fresh).
- Toss the broccoli with salt olive oil, and crushed red pepper.
- Throw broccoli into HOT cast iron pan and return to oven, for ten minutes.
- Turn the broccoli once.
- Place a slice or two of polenta on the plate.
- Then place a piece or smear of foie gras atop the polenta.
- Optional, add a few portabellos
- Place a piece of crisped ham above the foie gras.
- Spoon the sauce over the ham, mushrooms, pate, and polenta.
- Add the Broccoli to the side.
- Sprinkle with chives.