Enchanted with foie gras

by Caroline J. Howard, ANC

Posted at Oct 23 2010 06:09 PM | Updated as of Oct 25 2010 12:31 AM

MANILA, Philippines - "Enchanté" in English means "enchant."

It could very well be the view of the world from behind the proverbial rose-colored glasses--perhaps the very glass of red wine that's paired with a decadent introduction to a meal decked with a sliver of foie gras or goose liver.

Grilled Duck Breast with Foie Gras in Port Wine Sauce--that's the very dish Chef Jessie Sincioco of Le Souffle fame debuted on this week's episode of "Taste Buds," a segment on "[email protected]" She plans to add it to her menu in her latest restaurant venture appropriately called Enchanté.


Chef Jessie Sincioco at her new restaurant, Enchante.


"We opened Enchanté last year. It's another outlet where my partners would like to come out with a restaurant that's more country French. So we have pates, things you would experience in a French home, tapanades which even vegetarians can have, country paté.

"For the main course we have roast chicken, [and] of course the Chicken Cordon Bleu which I crusted with nuts to make it crunchier. And then instead of just using French fries, we made use of roast pritos," Chef Jessie said.

The Le Souffle branch which she opened at Top of the Citi in Citibank building in 1998, now also goes by her name.

The one in Rockwell Club launched on February 8 this year, after Rockwell awarded it to her when Le Souffle's contract ended on February 2.


Enchante's dining room


"The dishes that we offer, you cannot just find around. Foie gras (goose liver) is a specialty of the French. It's an ingredient that a lot of people have learned to love."

Chef Jessie admitted she is smitten with foie gras. She has concocted other dishes around this favored ingredient, some of which are specially named after certain people.

"I love cooking with it because it's a very versatile ingredient. In Enchanté, we have Pan-Fried Goose Liver ala Mega, a favorite of our Megastar (Sharon Cuneta)," Chef Jessie said. It's a salad with two slices of foie gras.

"A lot of people say our pan-friend goose liver is the best that's why a lot of our dishes go around that. In our salad section alone, we have salads that contain goose liver. Also in the main course, we have beef dish topped with goose liver, seabass with goose liver. Now I'm coming out with new dishes like the grilled duck breast goose liver which eventually will be in our menu," she said.

Chef Jessie said to expect a contrast of textures: with the softness of the foie gras complementing the gamey texture of the duck.


Grilled duck breast topped with foie gras


The chef began by scoring the duck breast, seasoning it with salt and pepper, and grilling it.

She then fried a chosen cut of goose liver, about 200 grams, in its own oil, and browned both sides until it was almost cooked.

In that same pan, with the fat left over from the goose liver, she prepared the sauce by sauteeing some chopped shallots in butter, glazing it with some port wine, adding in the bay leaf, peppercorn, and then some pre-prepared demi-glace.

"It's the mother of all sauces made from beef bones, pork. You cook that with onions, celery, bay leaf, a lot of red wine that you reduce overnight," Chef Jessie explained.

She also tossed in the juice of the grilled duck breast for added flavor.

In plating it, she sliced the duck breast then topped it with the pan-fried goose liver, and sided it with a vegetable garnish. She then served it with some wild rice risotto and poured the sauce on top.

There's a burst of delicious flavors to this dish, coming from the grilled duck breast, the creamy goose liver, heightened by the complexity of the port wine sauce.

It is an indulgent meal, nicely ended with a dose of red wine.

Grilled Duck Breast Topped with Foie Gras

200 grams duck breast
salt and pepper
1 piece shallot, chopped
1 tbsp. butter
5 pieces black peppercorn, cracked
1 piece bay leaf
1/3 cup port wine
1 tbsp. red wine vinegar
1 cup demi-glace
50 grams goose liver

1. Clean and score duck breast, pat dry and season with salt and pepper.
2. Grill skin side down first until done. Set aside to rest.
3. In a hot pot, sauté chopped shallots in butter.
4. Add the peppercorn and bayleaf.
5. Deglace with port wine.
6. Add red wine vinegar, demi-glace and duck juice.
7. Season goose liver with salt and pepper.
8. Pan-fry in a very hot pan.
9. To serve, slice duck breast and top with the pan-fried goose liver. Render port wine sauce. Serve with a timbale of wild rice vegetable risotto and aubergine roulade.


Photos courtesy of ANC