Foie gras doughnut recipe by Chef Brian Redzikowski

Foie gras doughnut by Chef Brian Redzikowski of Flavor del Mar bucks the trend banning the delicacy from menus in California. Photo: Flavor del Mar

DEL MAR, Calif., May 7, 2012—Chef Brian Redzikowski is not especially concerned with the upcoming end of foie gras because while his foie gras doughnut is popular and delicious, it’s only a small part of his menu at Flavor del Mar in Del Mar. 

However, a group of 100 top chefs in California called the Coalition for Humane and Ethical Farming Standards (CHEFS) have delivered a petition signed by each member to overturn the current law, effective July 1 this year, that bans foie gras from the state’s menus.

Several chefs from the group are visiting with their elected representatives to find someone to sponsor a bill to repeal it in time. Their suggestions include audits by animal welfare experts and limits on fattening.

Those living elsewhere can enjoy the delicacy through this relatively simple recipe. Foie gras needs little to make it a sublime experience.

216 g (7 1/2 ounces) bread flour

8 g (1/4 ounce) salt

15 g (1/2 ounce) sugar

2 egg yolks

32 g (6 1/2 tsp.) water

8 g (1/4 ounce) fresh yeast

84 g (3 ounces) butter - room temperature

10 g (1/3 ounce) acacia honey

In a mixer, mix all wet ingredients. Add dry ingredients and mix until combined. Portion and roll into 25 gram (just under one ounce) balls. Loosely cover with plastic wrap until proofed two times.  Fry in a 350 degree fryer. Toss with honey. 

26 grams (1 ounce) Hudson Valley Foie Gras, sliced

Chives, sliced thin

3 pieces arugula

3 local, seasonal fruits

Heat pan to smoking. Season the foie gras with salt and pepper. Sear both sides to rare. Place in center of plate. Add chives and top with the doughnut. Place fruit and arugula around the plate.


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Linda Mensinga

Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication never cease to inspire her. 

Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef. 

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