Cooking Index - Cooking Recipes & IdeasKicked-Up Escargot Domes With Duxelles And Foie Gras Recipe - Cooking Index

Kicked-Up Escargot Domes With Duxelles And Foie Gras

Serves: 6 people

Recipe Ingredients

4 oz 113gFresh foie gras - cut 1/2"-thk slices
2 tablespoons 30mlUnsalted butter
1/3 cup 30g / 1.1ozMinced shallots
2 teaspoons 10mlMinced garlic
1 lb 454g / 16ozButton mushrooms - rinsed well,
  And finely chopped
1/2 teaspoon 2.5mlSalt
1/8 teaspoon 0.6mlFreshly-ground black pepper
1 teaspoon 5mlMinced fresh thyme
1/2 cup 118mlMadeira or Port
2   Sheets puff pastry
1   Snails - (28 oz) - drained, rinsed
  = (or 48 fresh snails, prepared as
  Directed below)
1   Egg - beaten
  Remaining foie gras fat and enough
  Butter to measure 1/4 cup total
3/4 cup 69g / 2.4ozMinced shallots
2 tablespoons 30mlMinced garlic
4 sections  Fresh thyme
2 1/2 cups 592mlChicken stock
2 1/2 cups 592mlHeavy cream
  Salt - to taste
  Freshly-ground black pepper - to taste
  Preparing Fresh Snails
48   Fresh snails in their shells
  White vinegar - as needed
  Salt - as needed
  Dry white wine - as needed
1   Onion - coarsely chopped
2   Carrots - coarsely chopped
1   Celery stalk - coarsely chopped
1   Bouquet garni
10   Garlic cloves - mashed
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

Heat a small saute pan until very hot and quickly sear foie gras until browned on both sides. Transfer foie gras to paper towels to drain and set aside. Reserve the rendered foie gras fat.

Transfer 3 tablespoons of the rendered foie gras fat to a large saute pan along with the butter. Heat over medium-high heat and saute the shallots for 2 minutes. Add the garlic and saute for 1 minute. Add the mushrooms, salt, pepper, and saute, stirring frequently, until the mushrooms give off their liquid. Continue to cook until almost all of the liquid has evaporated, about 7 minutes. Deglaze the pan with the Madeira and cook until all liquid has evaporated, about 2 minutes. Transfer to a small bowl and set aside to cool to room temperature.

On a lightly floured surface, roll out puff pastry sheets to a thickness of 1/8-inch. Cut into 12 (2-inch) rounds and 12 (3 1/2-inch) rounds. Divide duxelles between the 12 (2-inch) rounds and top each mound of duxelles with 4 snails. Cut reserved foie gras into 12 pieces and place one piece on top of each mound of snails and duxelles.

Using a pastry brush or your fingers, brush the edges of each 2-inch round with some of the beaten egg, then top each 2-inch round with one of the larger rounds, easing to cover snails so that the edges line up. Crimp edges closed with your fingers or with the tines of a fork and make a small slit in the top of each dome with the tip of a paring knife. Brush each dome with a little of the beaten egg, transfer domes to an ungreased baking sheet and chill thoroughly.

Preheat oven to 400 degrees and bake the domes for 12 to 15 minutes, or until golden brown and puffed. Serve immediately, covered with some of the Sauce.

For the Sauce: While domes are baking, make the sauce by melting the reserved foie gras fat and butter and saute shallots until soft, about 2 minutes. Add garlic and fresh thyme and cook for 1 minute. Add chicken stock and cook until liquid has reduced to a quarter of its original volume. Add heavy cream and cook until sauce is thick and coats the back of a spoon. Season, to taste, with salt and freshly ground black pepper and serve with the hot escargot domes.

If using fresh snails, follow this procedure for cleaning and preparing the shells: Allow snails to fast for at least one day. Rinse snails under cold running water and then transfer to a large bowl and cover with white vinegar and a handful of salt. Cover snails with a heavy plate to keep them submerged and allow them to purge for at least 3 hours.

Rinse again under cold running water and clean thoroughly to remove all traces of mucous. Place snails in a small saucepan and cover with water. Boil for 10 minutes. Drain and remove snails from their shells. Transfer shells to another saucepan and cover with salted water and boil for at least 30 minutes. Remove shells from the water, clean thoroughly and let them dry completely before proceeding.

Clean shelled snails again and remove the black part at the end of the tail. Place snails in a saucepan and cover with a mixture of half water and half dry white wine. Add onion, carrots, celery, bouquet garni, 10 garlic cloves, salt, and pepper. Partially cover saucepan and bring to a boil. Simmer for 2 hours, or until tender, and allow snails to cool in cooking liquid. Drain snails (discard poaching liquid) and pat snails dry. Proceed with recipe as directed.

This recipe yields 12 domes, serving 6 as a first course.

ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B22) - from the - TV FOOD NETWORK


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.