CHEZ CHLOE

OYSTERS W/ LEEKS & WINE SAUCE:

OYSTERS W/ LEEKS & WINE SAUCE:
1 doz oysters
2 leeks diced
8 TB unsalted butter, cubed +/-
50 ml (approx 1/3 c) white wine

CURIOUS SEA CREATURES

The season has arrived for scallops and sea urchins. I have fixed scallops several times this week and just had another go at sea urchin. I will be trying the below mentioned bruschetta recipe myself this weekend. I thought it might be interesting to shed a little light on the well known and lesser known of seafood…..

FOIS GRAS with CARMELIZED FRUITS and PORT REDUCTION

FRESH FOIS GRAS WITH CARMELIZED FRUITS AND PORT REDUCTION:
from Helene Darroze
for 4 portions-

1 #(500g) lobe of fois gras
2 pears
2 apples
2 figs
4 small bunches of white grapes
4 small bunches of red grapes
2 oz (50g) duck fat
4 tsp(20g) sugar
sea salt / cracked black pepper to taste
PREP:
Slice the lobe of fois gras into four nice escalopes, set aside in a cool place
Peel and seed the apples and pears; cut into wedges
Cut figs into quarters (actually I just split the top and left whole)
Peel the grapes but try to leave them attached to the stem for presentation. I don't like seeds.
Melt duck fat in pan; saute apple and pear; add the grape bunces and finally figs. Let the fruit cook, stirring often and gently. The fruit juices will carmelize
Sprinkle with sugar the last minute
I set the fruit aside and warmed them up in the oven ( they don't need to be steaming hot) but be
careful not to overcook when reheating
Over low heat, reduce the port by 3/4 to obtain a syrupy reduction.
Season escalopes with salt and pepper and grill for 4-5 minutes (over a wood fire containing vine
branches in a perfect world) OR I did them in a very hot, dry saute pan. They will put off a lot of fat.
once cooked, place escalopes onto a paper towel.

ARRANGING:
As you desire - I placed the fruit aside the fois gras- a little seasoning with salt and pepper and drizzled on the syrup.
Serve immediately.