Help!! Dinner for boss?

Question

we have some Moulard Duck Foie Gras that we would like to cook for my boss. but have no clue how! Can anyone help me before i get fired? the whole dinner is so that i can impress him so that he wont fire because i took my work home and did it there(stupid huh?)

Answer 1

OMG! You are going to attempt this? Good luck, my friend.

Foie gras is a luxury dish. Many in France only consume foie gras on special occasions,
such as Christmas or New Year's Day eve réveillon dinners, though the recent increased availability of foie gras has made it a less exceptional dish. In some areas of France foie gras is a year round pleasure.

Duck foie gras is the cheaper and, since a change of production methods in the 1950s, by far the most common kind. The taste of duck foie gras is often referred to as musky with a subtle bitterness. Goose foie gras is noted for being less gamy and smoother.


French foie gras preparation is generally over low heat (terrine) as the traditional goose foie gras suffers from too much fat melt.
The American palate, used to the more accessible duck foie gras, has more recipes and plate preparations that serve foie gras hot.
The recent (in French culinary tradition) introduction of duck foie gras has resulted in some recipes crossing back from America
to France.

OR...
Hudson Valley Foie Gras Library
Recipes

MAGRET DE CANARD AU POIVRE
Serves 4

In France, the term magret refers specifically to the breast of a fattened Moulard duck, while everything else is simply a duck breast. Since 1986, this term has been adopted in the United States. Magret is a bit chewier than regular duck breast because the pectoral muscles of fattened birds become stronger as the liver enlarges. What is lost in tenderness, however, is gained in the flavor the liver imparts to the meat; a richness absent in regular duck meat. Magret is most tender when cooked rare, is allowed to rest after cooking, and is sliced thinly on the bias just before serving.

1 Moulard duck breast (2 sides), separated
2 tablespoons olive oil
30 whole black peppercorns, coursely crushed
1 tablespoon Kosher salt
1 cup dry white wine
½ cup brandy
2½ cups veal stock
1 tablespoon red currant jelly
½ cup heavy cream

1. Preheat oven to 450 degrees F.

2. Score the skin side of the magret almost through to the meat in a tight crisscross pattern. Brush both sides with olive oil. Mix 2/3 of the crushed peppercorns with the salt. Rub the mixture generously over both sides of the magret.

3. Heat heavy-bottom skillet over low heat. When skillet is hot, place breast skin side down. Brown the magret without turning. Discard any fat throughout the process. Most of the skin side fat should render, until skin is crispy. About 7 minutes.

4. Turn the magret over. Place skillet with magret into preheated oven for 5 minutes, or until center is rare. Remove from oven. Let rest on a board for 5-7 minutes. For service, slice duck, skin side up on a 45-degree angle, into thin slices.

5. While magret is resting, discard any fat remaining in the skillet. Return it to the stove over high heat. Add white wine and brandy. Reduce by 2/3, then add the veal stock and remaining crushed peppercorns. Reduce again until the sauce has a syrupy consistency.

6. Strain sauce through a fine sieve or cheesecloth. Return to low heat. Add red currant jelly and heavy cream, but don't allow to boil.

7. To serve, ladle 2 tablespoons of sauce onto the center of each plate. Arrange magret slices in a fan shape over the sauce.


GOOD LUCK!!!
Here's the link for the 2nd recipe:
http://www.hudsonvalleyfoiegras.com/recipe_8.html

Answer 2

1 Moulard duck breast (2 sides), separated
2 tablespoons olive oil
30 whole black peppercorns, coursely crushed
1 tablespoon Kosher salt
1 cup dry white wine
½ cup brandy
2½ cups veal stock
1 tablespoon red currant jelly
½ cup heavy cream

1. Preheat oven to 450 degrees F.

2. Score the skin side of the magret almost through to the meat in a tight crisscross pattern. Brush both sides with olive oil. Mix 2/3 of the crushed peppercorns with the salt. Rub the mixture generously over both sides of the magret.

3. Heat heavy-bottom skillet over low heat. When skillet is hot, place breast skin side down. Brown the magret without turning. Discard any fat throughout the process. Most of the skin side fat should render, until skin is crispy. About 7 minutes.

4. Turn the magret over. Place skillet with magret into preheated oven for 5 minutes, or until center is rare. Remove from oven. Let rest on a board for 5-7 minutes. For service, slice duck, skin side up on a 45-degree angle, into thin slices.

5. While magret is resting, discard any fat remaining in the skillet. Return it to the stove over high heat. Add white wine and brandy. Reduce by 2/3, then add the veal stock and remaining crushed peppercorns. Reduce again until the sauce has a syrupy consistency.

6. Strain sauce through a fine sieve or cheesecloth. Return to low heat. Add red currant jelly and heavy cream, but don't allow to boil.

7. To serve, ladle 2 tablespoons of sauce onto the center of each plate. Arrange magret slices in a fan shape over the sauce.


Yeah it is pretty stupid. he is a dumba$$

Answer 3

1. salt and pepper.
2. heat a pan/skillet
3. add about 1 teaspoon of butter to coat the pan.
4. brown each side.
5. it should feel firm when it's done.
6. slice.
7. serve on garlic mashed potatoes and sauteed portebello mushrooms.

Answer 4

Don't make anything disgusting - you have to eat it too! Tonight, over dinner, tell her that you quit. That will spoil her appetite and finally you're free!

Answer 5

Uhh, I don't think you cook foie gras....isn't it like a pate that you spread on crackers?

Answer 6

the only tip i got for you is to type it up on google and put parenthesis around it and eventually you'll find some crazy webite that will tell you how in detailed steps good luck FOOL.

Answer 7

Have the dinner catered and serve it on your own dinner ware. He'll never know.

Answer 8

Are you sure that you want to cook it? You can, but it's really tricky since it's almost pure fat and will dissolve and burn easily.

Answer 9

I'd just serve it on some really nice bread. you don't need to cook it - it's a pate.

Answer 10

Hey Honey san,,,,,,,,

You better come up with takie outie...... quickly........ or you may have to do more than just cook in the kitchen to keep your job !!!!

get my drift ?? wink wink.....

good luck