SAUTERNES GASTRIQUE, CORN NUT GASTRIQUE, CHERRY BOURBON COMPOTE by Chef Jenny Chamberlain
Top – Sauternes gastrique with torchon
Left – corn nut Sauternes gastrique with seared foie
Right – smoked foie with cherry bourbon compote
White sugar- 1/2 cup
Sauternes- 1/2 cup
Vinegar – 1/2 cup
Pinch of salt, white pepper
Corn nut option:
Add corn nuts while reducing the gastrique to develop and marry the flavors.
Strain and serve. Garnish with chopped corn nuts
Add all ingredients to medium saucepan.
Bring to simmer over medium heat and allow to reduce for 15 minutes or until it has reached a syrupy consistency.
Serve with duck or, more specifically, torchon of duck foie gras or seared foie gras deliciousness.
Cherry bourbon compote:
Shallots, small dice- 1/2 cup
Garlic, minced- 1 tbsp
Sweet cherries, pitted, chopped- 1 cup
Brown sugar- 1tbsp
Bourbon- 1/2 cup
Sriracha- 1 tsp
Salt and black pepper to taste
Saute shallots in rendered duck fat until soft. Add garlic to pan and continue to cook until aromatic. Roughly 1 minute. Add the cherries and cook for 5 minutes. Deglaze the pan with the bourbon add brown sugar and reduce to syrup consistency. Finish with Sriracha. Season with salt and pepper to taste.
Serve with duck or, more specifically, smoked foie gras or seared Magret.