Mark Ferri
Curry Spiced Foie Gras Torchon with Cinnamon/Blood Sauce
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Curry Spiced Foie Gras Torchon with Cinnamon/Blood Sauce

Madam Geneva, Brad Farmerie, The Monday Room, Double Crown, Public - July/August 2011

For 12 servings (requires advance preparation)

Curry marinade:
• 2 3/4 tsps. coriander seeds, toasted
• 1 2/3 tsps. white peppercorns, toasted
• 1 1/4 tsps. ground turmeric
• 1 tsp. cumin seeds, toasted
• 1 tsp. fennel seeds, toasted
• 3/4 tsp. ground cinnamon
• 1 1/4 cups cilantro, finely chopped
• 5 Tbsps. plus 2 1/2 tsps. ginger, finely chopped
• 5 Tbsps. plus 2 1/2 tsps. turmeric, finely chopped
• 5 Tbsps. shallots, finely chopped
• 3 1/2 Tbsps. canola oil
• 3 1/2 Tbsps. lemongrass, finely chopped
• 3 Tbsps. garlic, finely chopped
• 3/4 Tbsp. green chile, finely chopped

  1. Place all dried spices in spice grinder; grind into a powder.

  2. Place spices in the bowl of a processor; add 3 1/2 Tbsps. water and remaining ingredients; process until smooth; place in airtight container; cover; reserve.

Foie gras torchon:
• 1  2-lb. grade A foie gras, at room temperature, lobes separated and deveined
• 1 cup whole milk

  1. Place foie gras in a saucepan just large enough to hold it; add milk; cover with a lid; refrigerate overnight.

  2. Remove foie gras from milk; pat dry; let stand until room temperature (about 1 hour).

  3. Lay out double layer of plastic wrap on work surface; place foie gras cut side up on top; spread thin layer of curry marinade on cut side of foie gras (you will have leftovers; reserve for another use); arrange foie gras to form a rectangle; using plastic wrap, roll foie gras into a cylinder, wrapping in plastic wrap as you go; twist ends to compact; tie ends with kitchen twine; prick air bubbles beneath plastic with the tip of very sharp knife; reserve.

  4. Bring a pot of water to a boil; add cylinder; cook 6 minutes; remove with slotted spoon; place in ice water bath; cool; remove from water bath; refrigerate overnight; reserve.

• 1 1/4 cups heavy cream
• 6 lg. egg yolks
• 1/2 cup granulated sugar
• 1/3 cup pig's blood
• 1 tsp. cocoa powder
• 1/2 tsp. ground cinnamon
• 1/8 tsp. Aleppo chile powder
• Maldon sea salt
• lamb's quarters or watercress
• apple, cut into fine julienne
• candied pecans
• golden raisins

  1. Heat cream in a saucepan set over medium heat to no warmer than 120°F; whisk egg yolks and sugar in a bowl; gradually add cream, whisking constantly; whisk in blood, cocoa, cinnamon, and chile; place the bowl over a pot of boiling water; cook, whisking constantly, until thermometer registers 145°F and mixture is thickened to custard consistency (blood will discolor to a rich chocolate brown); remove from heat; cool; reserve.

  2. To serve, cut foie gras into slices; place on serving plates; sprinkle with salt; drizzle reserved cinnamon/blood sauce around plate; garnish each plate with greens, apple, pecans, and raisins.

What to drink: Vinoptima Gewürztraminer Gisborne Reserve 2004