Pan Fried Foie Gras Goose Liver with Balsamic Vinegar Glazed and Wine Poached Pears ala Dentist Chef

Recipe Pan Fried Foie Grasswith Balsamic Vinegar Glazed and Wine Poached Pears

Pan Fried Foie Gras Goose Liver with Balsamic Vinegar Glazed and Wine Poach Pears. First of all, there’s no harmed goose on this recipe, even t’s  actually still dead but luckily not suffering from massive gavaging. No cruelty forced feeding during the process of the humanely foie gras, well this is not literary the real foie gras, but taste better than chicken liver. Foie gras its a fattened goose liver by gavaging and force feeding for about 8 times calories  than what goose needed daily. The fat is stored in the liver and that’s make the liver getting bigger and bigger to 1 kg, compares to the healthy goose liver that  weighted about 100-150 grams. Dispite the buttery flavour of the foie gras, didn’t you realise that foie gras that you choking up in your mouth  is a hepatic steatosis, a chronic liver metabolism disease condition.

Recipe Pan Fried Foie Grass Goose Liver with Balsamic Vinegar Glazed and Wine Poached Pears

Ethical foie gras or naturally and humanely foie gras become a trend right now. To make a natural fattened goose liver, i feed the goose with stewed corn and rice mixture. The others secret ingredient is vegetable oil and finely chopped lard, but i choose vegetable oil. This natural feeding goose need about 6- 12 weeks fattenned process. Since i  can’t wait for that long so i just keep the goose 4 weeks due to a complain from my neighbor for its  noisy and loud quake sounds. The  first sight of fattened goose liver is the amount of fat that covering the gizzard when i make my incision in the belly.After the good visual inspection, i extracted the liver and the innard carefully. Gosh, the liver is weighted 240 gr, a good size of humanly foie gras, even the  size is far away from the real foie gras from forced feeding. The other objective is the pale red colored liver is the sigh of fattenned goose liver. This is a natural instinc of water bird to save as many fat as possible before miggrating.

Good sign of fatty goose liver: tons of belly fat!

Poor goose, but once had a happy lifes without forced gavage feeding

When i first pan fried the small left lobus of goose liver, i find it had too gamey aromas for my licking.  My first though is glazing the goose liver with good aged balsamic vinegar to get rid the gamey flavor and aromas. To make the balsamic vinegar even better penetrates, i make a cross wise scored in the surface.  Mine is a lil bit overcooked but the taste is still okey, lucky to served it with wine poached pear. The simple pickled green peppercorn mayonaise  is great accompanion for the pan fried liver too.

Foie Grass Pan Seared with Wine Sauce, Balsamic Vinegar and WIne Poched Pears

Pan Fried Foie Gras Goose Liver with Balsamic Vinegar Glazed and Wine Poached Pears Recipe:

Ingredient:

Humanely Foie Grass (Goose Liver)

Pan Fried Goose Liver with Balsamic Vinegar Glazed Recipe :

• 200 gr goose liver, trimmed, scored
• 1 tsp olive oil
• 1 tbsp aged balsamic vinegar
• salt and peper to taste

Red Wine Poached Pears Recipe :

• 1 pear, peeled, cored
• 1 cup red wine
• 1 star anise
• 1/2 tbsp granulated sugar
• a pinch of salt

Instruction:

How to make pan goose liver (natural feeding foie gras) :

• Pat dry the goose liver, seasoned with salt and pepper.
• Drizzle and applied the balsamic vinegar all over the goose liver.
• Refrigerate 30 minutes
• Heat up the olive oil in stailess still pan until sizzling hot.
• Seared and pan fried the goose liver in both side until done (mine takes about 2 minutes each side)
• Wrap with alumunium foil and lei it rest and keep it warm

How to Make Red Wine  Poached Pears :

• Dissolve the sugar in the wine and season with salt then pour the mixture in the heavy bottom sauce pan
• Bring the red wine mixture to boil
• Add the pear, simmer for about 30 minutes,
• Drained the pear, continue simmer the wine mixture until thick consistency

Plating:

• Put the wine poached pear in the plate then staging with radish root sprout
• Put the pan fried goose liver above it then carefully spoon the reduce red wine
• Put the crispy mushrooms tempura, *pickled green peppercorn mayonaise and smoked chilli powder
• Arrange the fresh micro greens

You May Also Like :

Zhangcha Tea Smoked Duck (Goose) Recipe with Homemade Plum Sauce ala Dentist Chef

Homemade Tea Smoked Duck Recipe. Eversince i’ve made my homemade Smoked beef, i was tempting to try smoking any kind of food. I ever heard about tea smoked salmon before but none for duck or a goose. Zhangcha duck, tea-smoked duck, or simply smoked duck, (literally: 樟茶鸭 zhāngchá yā, camphor-tea duck), is a quintessential dish of Szechuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant. Due to its complicated preparation, zhangcha duck is eaten more often in banquets or festive events than as a daily household item.

Making tea smoked duck or tea smoked goose is quite simple. The duck or goose is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepared for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10-15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp. The duck is consumed wrapped in clam-shaped buns called gebao.

Tea Smoked Duck Recipe:

Ingredient:

• 1 duck/ goose breast (about 500 gr), deboned
• heavy duty alumunium foil( the thick ones)

Homemade Smoked Goose/ Duck Curing Recipe:

• 1/4 tsp *sendawa/ salt peter/ curing salt
• 1/2 tbsp salt
• 1 tsp brown sugar
• 1/4 tsp szechuan peppercorn
• 1/4 tsp chinese five spice/ ngo hiang
• 1/2 tsp honey
• 1 tbsp Shaoxing rice wing/angciu
• 1/2 tsp freshly ground black peppercorn
• 1 star anise
• process into a fine paste

How to Tea Smoking Duck Mixture :

• 1/3 cup chinese tea leaves
• 1/3 cup rice
• 3 tbsp brown sugar
• 1 cinnamon stick, crushed
• 12 star anise, crushed

Homemade plum sauce recipe:

• 1/2 cup plum jam or plum preserves ( you can use 5-6 pitted, processed fresh plums instead)
• 1 tbsp rice wine vinegar
• 1 tsp honey
• 3 strawberries, pureed( the plum jam is too sweet for my licking, so i use some  pureed srawberries to balanced the taste)
• 1 garlic clove, pureed
• Pinch of cayenne pepper
• Pinch of salt

Instruction:

How to make smoked duck recipe:

• Mix the duck/ goose breast with the curing ingredient, let it rest in fridge overnight
• Remove the curing ingredient by washing in running water, drained well, the meat should be firmer.
• Add more freshly ground black peppercorn
• Put into freezer and let it rest to half frozen
• For the step by step ilustration of tea smoked duck, you can see the photograph in my Homemade Smoked Beef Recipe
• Put a layer or two of aluminum foil on the bottom of your sauce pot, large pot or rectangular baking pan.
• Scatter smoking mixture.
• Take a wire rack and put it at least 2 inches above the sawdust. If the wire rack does not sit high enough above the sawdust when resting on the edges of the pan or wok, you can raise it by placing wadded up aluminum foil under the legs of the wire rack.
• Set the stove to the highest setting until the smoke begin to release
• Put the half frozen curing duck/ goose in the center of the wire rack.
• Cover the wire rack, meat and pan snuggly with either a lid or more aluminum foil.
• If you are using a lid, you can line it with aluminum foil as well to make the clean up easier. I use the bottom side of heavy bottom wokpan with some water to make the temperature lower
• Turn the heat  low . Cook until meat is done.

How to make homemade Plum Sauce :

• Combine all of the ingredients in a small saucepan and bring to a boil over medium heat.
• Reduce the heat to simmer, stir well to melt the jam, and simmer 5 minutes.
• Let cool to room temperature before serving.

You may also like :

1. Homemade Smoked Beef (Step by Step Recipe)/ Resep Cara Membuat Daging Asap
2. Beggar Chicken / Ayam pengemis : Chinese New Year Recipes ala Dentist Chef
3. Braised Lamb Shank with Tomato and Chillies, served with Carrot Purée and Basil Oil ala Dentist Chef
4. Chinese Buddha Jump Over The Wall Soup (Shark Fin Soup/Buddha’s Delight) ala Dentist Chef
5. Szechuan Style Lamb Skewer with Indonesian Peanut Satay Sauce (Resep Sate Kambing Sichuan Bumbu Kacang)
6. Braised Beef Short Ribs in Red Curry (Resep Iga Sapi Kuah Kari)
7. Honey Blackpepper Deer Venison (Resep Rusa Madu Lada Hitam)
8. Lamb Biryani Rice Recipe(Middle East Style) / Resep Nasi Biryani Arab ala Dentist Chef
9. Resep Lamb Chop: Pan Grilled,served with Tomato Concase and Butter Garlic Couscous ala Dentist Che
10. Goat Head Curry/ Gulai Kepala Kambing ala Dentist Chef
11. Resep Iga Sapi Bakar Bumbu Rica-Rica ( Grilled Beef Ribs with Indonesian Spicy Rica-Rica Sauce)
12. Steamed Tiger Garoupa/Grouper with Tausi/ Fermented Black Bean and Egg Tofu (Resep Ikan Kerapu Tahu Tausi)