HUCKLEBERRY
SAUCE FOR FOIE GRAS
Makes 1 1/4 cups
1/3 cup sugar 1 tablespoon water
1 1/2 cups fresh huckleberries (or small fresh blueberries) 1 cup meat
or vegetable consomme 1/4 cup chopped carrots 2 tablespoon chopped
celery 2 tablespoon chopped leeks, (white part) 2 tablespoon chopped
onions 2 tablespoon chopped turnips 1 tablespoon chopped shallots 1
cup thick veal stock 6 tablespoons braising liquid (from foie gras),
freshly made and strained 1 cup port wine salt and ground black pepper
to taste
Place sugar and water in a saucepan and cook over high heat
until it turns to a golden caramel. Be careful not to let it burn. Add 1
cup of berries and stir to coat. Add meat or vegetable consomme, carrots,
celery, leeks, onions, turnips and shallots. Cook stirring occasionally, until
mixture reduces to about 1 cup. Add veal stock and bring to a boil. Reduce
heat and simmer for 5 minutes. Strain the sauce using the bottom of a ladle to
force as much of the liquid through the strainer as possible. Add remaining
berries. Return to saucepan and set aside. To finish the sauce, add to the
sauce the strained braising liquid from cooking the foie gras. Heat through.
Season to taste with salt and pepper. To serve, spoon 2-3 tablespoons of
the sauce on a warm plate. Arrange slice of foie gras on top of sauce.
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