Behind the Recipes

Pan-Seared Duck Breast and Sautéed Foie Gras by Chef Alain Allegretti

PREPARATION:

For the Duck Breasts:
1. Salt both sides of duck breast and sauté in 2 tbsp. of canola oil over low heat.
2. Cook for about 5 minutes—until the skin becomes crispy. Turn the breasts over and cook for an additional 3 minutes. Set aside.

For the Foie Gras:
1. Cut small slits on one side of each piece of foie gras. Salt both sides.
2. Over high heat, cook both sides of the foie gras until you achieve a golden color. Set aside on a cooling rack.

Garnish:
1. Cut each apple into eight slices.
2. Over medium heat, add 1 tbsp of canola oil to a sauté pan and cook apples until you achieve a golden color.
3. Reduce to low heat and add 2 ounces of butter and 1 tbsp. of sugar to pan. Continue cooking apples until tender, 4-5 minutes. 4. As the apples cook, continue to spoon the butter/sugar mixture over the apples. Set aside.
5. In a pot of boiling water, cook grapes for 20 seconds.
6. Put the grapes in a bowl of water and ice to cool down. Remove the skin and cook the same way as the apples.

For the sauce:
1. Over medium heat, pour the 1/2 bottle of port wine into a sauté pan.
2. Cook the wine until it has the consistency of syrup.

Plating:
1. Preheat the oven to 385 degrees and cook the duck for 2-3 minutes. Slice each breast length wise.
2. In the oven, reheat the foie gras and the garnishes until warm (2-3 minutes).
3. In the center, top-half of a dinner plate, place the grapes and apples slices into a loose dome stack. Below and to the left of the fondant, place one slice of foie gras. To the right of the foie gras, at a 45 degree angle, stack the two slices of duck. Drizzle entire plate with wine sauce.

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