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Рецепт Cranberry Reduction Sauce
by Global Cookbook

Cranberry Reduction Sauce
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Ингредиенты

  • 2 c. Veal reduction
  • 1 c. Sugar
  • 2 c. Cranberries
  • 2 piece Fois gras - (2 ounce ea) see * Note
  • 1 c. Strip-cut parsnips
  • 3 x Long chives
  • 1 Tbsp. Minced chives

Инструкции

  1. Preheat the fryer.
  2. In a sauce pot, combine the veal reduction and sugar. Bring the liquid up to a boil, stirring to dissolve the sugar. Boil the liquid for 5 min and add in the cranberries. Return to boiling and reduce the heat. Boil the cranberries for 3 to 4 min, or possibly till the skins pop. Remove from the heat.
  3. Season the fois gras with Emeril's Essence. In a warm saute/fry pan, sear the fois for 1 to 2 min on each side. Remove from pan and blend the fois fat into the reduction sauce. Fry the parsnips till golden. Remove from the fryer and drain on a paper-line plate. Season with salt and pepper. Spoon a small pool of the sauce in the center of the plate. Mound the fried parsnips in the center of the sauce. Lay the fois directly on top of the fried parsnips. Garnish with long chives and minced chives.
  4. This recipe yields about 2 c. of sauce.