Bill Milne

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Foie Gras Torchon with Grilled Stone Fruit and Sea Urchin Sauce

Henri, Chicago, Chris Gawronski - July 22nd, 2014

(Requires advance preparation)

Foie gras torchon:

  • 1 lobe foie gras, soaked overnight in milk and deveined
  • 30g kosher salt
  • 10g granulated sugar
  • 1/2 tsp. pink salt
  • 30g St. Germain elderflower liqueur
  • chicken stock
  1. Lay foie gras out on sheet tray; season evenly with salt, sugar, pink salt, and St. Germain; reserve in refrigerator overnight; roll foie out with cheesecloth; truss with butcher’s twine; reserve.

  2. Bring chicken stock to a boil; boil foie 1 1/2 minutes; shock in ice water; tie ends of torchon back to tighten; hang foie in refrigerator overnight.

Sea urchin sauce:

  • 1 pt. reduced lobster stock
  • 1/2 cup reduced heavy cream
  • 4 oz. sea urchin
  • Manzanilla Sherry

Heat lobster stock and cream together; place sea urchin in blender; slowly blend in lobster cream mixture; strain through chinois; season with few drops of Sherry.

Assembly:

  • grilled stone fruits, such as peaches, plums, or figs
  • edible flowers

Slice reserved torchon into 1" thick pieces; place on top of sea urchin sauce with grilled stone fruits; garnish with edible flower.