Ravioles Du Royans in Foie Gras Cream
Chef Christopher Gross, Christopher’s,
Phoenix, Arizona
Serves 4
1 lb. |
wild boar loin |
|
olive oil |
1 sprig |
fresh thyme, picked |
1 clove |
garlic, mashed |
1/2 tsp. |
cracked black pepper |
1 T. |
canola oil |
1 |
medium shallot, chopped |
1 bottle |
Cabernet Sauvignon or other dry red wine |
1 c. |
veal stock |
1 T. |
bone marrow puree |
|
salt and pepper |
8 oz. |
ravioles des royan |
|
olive oil |
|
foie gras cream(recipe follows) |
|
mushroom powder(recipe follows) |
|
micro greens |
Place ingredients 1 through 5 in vacuum bag and seal. Cook at 65°C for 12 minutes. Remove and sear in a hot pan with canola oil until brown all around. Remove from pan and remove excess oil Add chopped shallot and cook 1 minute but don’t brown, then add red wine to pan and reduce by 2/3. Add one cup of veal stock and reduce until lightly coats the back of a spoon. Whisk bone marrow puree into sauce, then season to taste with salt and pepper. Strain and reserve.
Cook ravioles in salted water with a little olive oil. Toss with foie gras cream.
Spoon cabernet sauce on the bottom of a warm plate. Slice boar and arrange in the center of the plate. Place one spoonful of the ravioles de royan on top and garnished with mushroom powder and mixed micro greens.
Ravioles with Foie gras cream
4 oz. |
chicken stock |
4 oz. |
foie gras, diced |
|
salt and pepper |
8 oz. |
ravioles des royan |
Bring stock to a simmer then add foie gras and puree in blender. Season to taste with salt and pepper.
Mushroom Powder
4 |
portobello mushrooms, gills scraped out and dried overnight in a low oven |
Place dried Portobello mushroom gills in a coffee mill and grind into a powder. Set aside.
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