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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

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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