Pavlovian Recipe: Duck meatballs stuffed with foie gras

There are certain recipes that induce salivation.  These "Pavlovian Recipes," border on food porn, and tantalize, tempt and tease.

The Mindful Chef, Daniel Lanzilotta, (who also makes videos) shared with Hot From The Kettle one of his most decadent, refined, "Pavlovian" recipes: Duck Meatballs stuffed with a dollop of Foie Gras.

Need I say more? Here's the recipe:

Recipe is courtesy of Daniel Lanzliotta, The Mindful Chef.

Ingredients:

  

2-large duck breast

freshly made bread crumbs (loaf of ciabatta bread)

2-3 natural brown eggs

medium size chuck of foie gras

1/4-1/2 cup of parsley

s and p

all purpose flour for dusting

rendered duck fat (as much as one can get from the trimmings)

1/4 cup of grape seed oil

ceramic pan  or pot for sauteing

Salivating? Click here for the rest . . . .

MA Kettle Makes Cultured Butter

Last month Hot From The Kettle visited Allin Tallmadge at Tallmadge Cheese Market in Montclair, where Allin taught me and my brood how to make homemade butter. 

I fell in love with the simplicity of the process and the quality of the product.  If you want to do it yourself, it's as easy as purchasing Heavy Cream,  I recommend Organic Valley, Pasteurized, not Homogenized, available at Whole Foods, and adding to it a tablespoon or two of culture, I use Fage Greek Yogurt.  Then you simply leave the cream and yogurt on the counter overnight and whip it up the next day.  

Watch the video to see how I make my own butter at home:

Oolong Scallop with Lychee Sorbet & Lemongrass Espuma

Oolong TeaRecipe is courtesy of Chef Tre Ghoshal

Its components are: 1 U-10 Dry Sea Scallop cooked en sous vide, and then seared 2. an aromatic oolong broth 3. tobiko caviar 4. rice vermicelli 5. lychee sorbet 6. carrot-daikon ribbons dressed in yuzu 7. lemongrass espuma

 Dry Sea Scallop

 

1 ziploc vacuum sealed plastic bag

12 cups water

 

Prepare the water in a deep sauce pan, over a medium high flame and stabalize the temperature of the water to 155 degrees F (you will need to bring the flame down to very low once the desired temperature is achieved). Place the scallop in the platic bag, seal, and extract the air from the bag with the vacuum, umtil all the air is out and the bag is wrapped tightly over the scallop. Place the bag in the saucepan, the internal temperature of the water should go down to 148 degrees F.  Poach the scallop en sous vide for 25 minutes, being sure to adjust the flame slightly if needed in order to maintain the 148 degrees F temperature. Transfer the bag directly to an ice bath and allow the scallop to rest in the bath for atleast 10 minutes before searing.

 

Oolong Broth

 

12 cups water

6 bags tazo Chinese Oolong Tea

2 stalks lemongrass cut in half

5 T sliced ginger root

2 leaves Japanese shiso leaf cut cheffanoide

1/8 cup low sodium soy sauce

4 T granulated sugar



For the rest of the recipe, click here.