The Marc Restaurant's Pleasant View Foie Gras

Alexander the Grape, Golden Grape, Ice Wine, Red Mountain, 2010


Pleasant View Foie Gras
Pumpkin Scone/Sliver Plum/Apricot/Seckel Pear/Cinnamon
Pleasant View Farms foie gras from the Puyallup Washington area is cooked in a smoking hot pan achieving a deep golden brown sear.  It is paired with a roasted pumpkin scone that has been toasted lightly with sugar and spice.  The rich foie gras is accompanied by a tart and spicy fresh Seckel pear and apricot chutney as well as a sweet and robust Silver plum conserve.   The dish is finished with aromatic cinnamon foam to add a settle complexity.
1# 2z. A.P. Flour
¼ c. Baking Powder
½ c. Brown Sugar
½ tsp. Table Salt
1 ¼ tsp. Ground Cinnamon
¾ tsp. Ground Ginger
½ tsp. Ground Cardamom
½ tsp. Ground Nutmeg
4z. Butter, cold/cubed
1c. Heavy Cream, cold
¾ tsp. Vanilla Extract
2T. Molasses
1# Pumpkin Puree
Combine dry ingredients in mixer with paddle attachment. 
Add in cold and cubed butter and mix until crumbly. 
Combine heavy cream,molasses,  pumpkin puree and vanilla extract .
Add into dry ingredients, mix until just combined. 
Bake at 325 (convection) for 8 minutes, rotate, 8 minutes.
Silver Plum
4z. Butter, unsalted
1g. Silver Plums, halved/pitted
6c. Brown Sugar
2T. Cinnamon, ground
1tsp. Nutmeg
1tsp. Allspice
1tsp. Black Peppercorn, ground
½ tsp. Clove, ground
2ea. Orange, zest *Juice used below
1c. Brandy
2c. Riesling
4c. Apple Cider
2ea. Orange, juice
½ c. White Balsamic Vinegar
tt. Kosher Salt
Melt butter in a shallow roasting pan over medium high heat.
When the butter begins to brown add the silver plums and sugar, begin cooking and caramelizing the plums.
Once plums are caramelized and cooking down add the spices and zest, stir and cook briefly.
Add the brandy and cook until flame is exhausted.
Add the next set of liquid, bring up to a low simmer and cook until mixture is thick.  Test a spoonful on a cold plate, little to no liquid should pool around the mix.
Puree until smooth.  Season with a pinch of salt.
Apricot, Seckel Pear
2c. Dried Apricot, small dice
½ c. Brandy
¼ c. Gran Marnier
¼ c. Pernod
4tsp. Fennel Seed, toasted/ground
2tsp. Coriander Seed, toasted/ground
2tsp. Yellow Mustard Seed, toasted/ground
2tsp. Black Peppercorn
4c. Rice Vinegar
2c. Riesling
2ea. Bay Leaf
1ea. Cinnamon Stick, 3”
4ea. Whole Clove
1ea. Whole Star Anise
1tsp. Crushed Hot Chili
3c. Sugar
3c. Seckel Pear, peeled/small dice
tt. Kosher Salt
Put the apricot into a saucepot and cover with the alcohol, put pot onto high heat.
Once alcohol has gotten hot enough to catch fire, add spices, stir and cook until flame is exhausted.
Add the next set of liquid, spices and sugar then bring to a heavy simmer.
Cook mixture down until it is a thick syrup (sticky when rubbed on a cold plate, back of spoon or on your tongue).  
Stir fresh pears to the mixture, bring back up to a simmer then remove from heat.
Cool and serve or store.
3c. Chardonnay 
2c. Apple Cider
½ c. Brandy
½ c. Heavy Cream
2T. Honey
6ea. Cinnamon Stick, 3”
2ea. Whole Clove
2ea. Bay Leaf
1tsp. Black Peppercorn
½ tsp. Kosher Salt
4tsp. Soy Lecithin, liquid form
Combine first set of ingredients into a saucepot, put onto high heat.
Bring mixture up to a boil then turn it down to a low simmer, cook for 30-40 minutes.
Pour mixture thru a fine strainer into another saucepot.  Add lecithin and whisk well.
Bring mixture back up to a simmer and cook for five minutes or until lecithin is dissolved.
Whisk well again and pour mixture back thru a fine strainer into a holding container.
Hold warm to use or cool and store.
To make form foam, use an immersion blender partly submerged into warm liquid, this will form thick foam.   Lift foam out using a spoon, tilt against the side on container to let any excess liquid out of the spoon.

6 West Rose Street
Walla Walla, WA 99362
Executive Chef: Antonio Campolio
Rest. Mgr. and Sommelier: Dan McCaffrey

Pair with Alexander the Grape,  Golden Grape, Ice Wine, Red Mountain, 2010

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