Sunday, November 14, 2010

Foie de veau Chambertin

Ah!  French chateau cooking!  This French liver entree has elegance, taste and classic style!
     Chambertin is an area of fine vineyards in the Burgundy region.  A French chef that I worked with created this dish in honor to Chambertin.  This is not a French recipe that can be found in a cook book.  There is an old traditional foie de veau bourguignon recipe that I believe this recipe was based on.  The key difference is the bourguignon garnish is called for in that recipe.
     When I first cooked this recipe as a sous chef, I fell in love with it.  I like liver and onions!  This recipe is not your average diner menu liver and onions.  Veal liver is more tender than calves liver, but when no veal liver is available, calves liver will do.  Veal or calves liver can be cooked to any finished temperature that is preferred.  Liver doesn't have to be cooked well done like "shoe leather!"
     Onion Straws or Crispy Onion Recipe:  Cut a large onion into very thin slices.
     Place the onion slices in a mixing bowl.
     Season the onions with sea salt, black pepper and cayenne pepper. 
     Let the onions sweat for a few minutes.
     Add some flour to the onions and toss till the onions are coated with flour.
     Fry the onions in 360 degree oil till they become golden colored.
     Set the crispy onions on a dry towel to drain off any excess grease.
     Foie de veau Chambertin Recipe:  Dredge two slices of veal liver in flour.
     Saute the liver in olive oil and butter over medium high heat in a saute pan.
     Add a chopped shallot and a crushed garlic clove.
     Season the liver with sea salt and white pepper.
     When the liver is cooked almost to the desired temperature, add a generous pour of Chambertin region dry red wine.
     Reduce the wine slightly.
     Remove the liver from the pan, set it aside and keep it warm.
     Scrape the fond that is stuck to the pan with a whisk while the wine reduces.
     Add a few pinches of thyme leaves.
     When the wine is reduced to nearly a glaze, add a generous splash of very rich reduced beef stock glace.
     Reduce the sauce a second time.
     When the sauce nearly reduces to a glaze, strain the sauce through a fine sieve.
     Return the sauce to the heat and reduce it till it becomes a glace viande.  The glaze sauce should be able to coat the back of a spoon.
     Remove the sauce from the heat and whisk in a couple of unsalted butter pats.
     Set the liver slices on a plate.
     Spoon the glace over and around the liver.
     Set some of the crispy onions on top of the liver.
     Serve with a roasted, rustic style peeled field mushroom cap, buttered brussel sprout and a roasted tournee half potato.
     Viola!  This is a very delicious, "clean" and elegant liver entree!  The flavors are exceptional!  The texture and flavor of the crispy onions with the sauce is nice with the tender liver.  If you like liver, this recipe is fantastic!  Yum! ....  Shawna

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