Pot-Au-Feu Of Foie Gras

Name: Pot-Au-Feu Of Foie Gras
Total time: 45 min
Yield: 6 main course servings
Cuisine: french
Ingredients: 1 whole fresh Grade A duck foie gras, about 1 1/2 pounds; Sea salt; Freshly ground white pepper; 6 medium creamer or Yukon Gold potatoes, peeled; 4 stalks celery, trimmed; 4 carrots, peeled; 6 slender leeks, well rinsed and trimmed; 2 medium white turnips, peeled; 2 1/2 quarts degreased chicken stock, preferably homemade; 1 cup red wine; 4 1-inch-thick chunks peeled fresh ginger; 1/2 cup black truffle juice (optional); 1 tablespoon minced chives; Fleur de sel

By Florence Fabricant

Total Time: 45 minutes
Rating: 4(15)
Comments: Read comments

Pot-au-feu, the French boiled dinner, is everyday food that is a Cinderella at heart. When Eric Ripert waves his wand, it emerges dressed for a holiday feast. He poaches foie gras, not a chicken, in broth with vegetables. ''It's very simple,'' he said. ''Just expensive.''

Featured in: THE CHEF: ERIC RIPERT; An Everyday Dish Puts on the Ritz for the Holidays

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Ingredients

Yield:6 main course servings

1whole fresh Grade A duck foie gras, about 1½ pounds
Sea salt
Freshly ground white pepper
6medium creamer or Yukon Gold potatoes, peeled
4stalks celery, trimmed
4carrots, peeled
6slender leeks, well rinsed and trimmed
2medium white turnips, peeled
2½quarts degreased chicken stock, preferably homemade
1cup red wine
41-inch-thick chunks peeled fresh ginger
½cup black truffle juice (optional)
1tablespoon minced chives
Fleur de sel

Ingredient Substitution Guide

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Preparation

Step 1
Divide foie gras where it separates into two unequal pieces. Cut a half-inch slice from ends of each piece and discard or reserve for another use. Remove and discard veins or nerves on surface of foie gras. Place foie gras in a bowl. Mix 1 tablespoon sea salt with 3 cups water, pour over foie gras and add enough ice cubes to cover. Cover bowl with plastic wrap and refrigerate 8 to 12 hours.
Step 2
Remove foie gras from ice water and pat dry. Fill a pitcher with enough boiling water to submerge most of the blade of an 8-inch knife. Slice each section of foie gras crosswise into slabs about ¾-inch thick, dipping knife in hot water before making each slice. Lay slices on a cutting board. Using tip of a paring knife, pluck out any tiny spots of blood from slices. Season slices on both sides with salt and pepper. Cover loosely with plastic wrap until ready to cook.
Step 3
Halve potatoes, place in a pot of salted water, and cook until just tender, about 15 minutes. Drain and set aside, covered.
Step 4
While potatoes cook, cut celery stalks, carrots and leeks into 3-inch lengths. You should have 12 pieces each. Cut each turnip into 6 wedges. Bring stock to a simmer in a 4-quart casserole. Add vegetables and simmer 10 minutes. Remove any that are tender when pierced with a sharp knife. Continue cooking until all are tender. Set vegetables aside to drain on paper towel.
Step 5
Warm 6 large soup plates. Place wine in a small pitcher. Return stock to a fast simmer, add ginger, cook gently for 5 minutes, then slip in slices of foie gras. Remove from heat and allow foie gras to steep 6 minutes. Do not overcook. Place 2 slices of foie gras in each soup plate.
Step 6
Return vegetables to stock. Cook 30 seconds, then remove vegetables with a slotted spoon and divide among plates. Discard ginger. Put two pieces of potato in each plate. Strain stock into a saucepan and add truffle juice, if desired, bring to a simmer, then ladle stock over and around foie gras. Sprinkle chives on top, and serve at once, with fleur de sel on the side. Pass wine so guests can add a little to their plates.