Pigeon Consommé Foie Gras and Grilled Figs
What’s in the box
– Pigeon Consommé
– Grilled Turkish Fig
– Foie Gras
– Recipe Card
Consommé is a type of clear soup made from richly flavored stock, or bouillon that has been clarified, a process that uses egg whites to remove fat and sediment. Our consommé starts with roasting pigeon to create the deep flavor and dark tea color, and cooking with aromatics for 3 hours at high temperature. We then “consommé” the bouillon with egg white and finely chopped vegetable simmering for 45 minutes or more. It usually takes a few times to clarify the bouillon to consommé. Making consommé is a time consuming and laborious. And it takes a lot of meat to produce a small amount of high quality consommé.
Foie gras is sous vide in advance with cognac, seasoning and aromatics. It creamy texture is a great contrast to the rich yet clear consommé.
Figs are believed to be the first plant cultivated by human. They are native to the Middle East and Western Asia. In Turkey, cultivation of figs are still done in the ancient ways. They are grown without irrigation in wet winter and dry summer climate. This gives a long period of increasing water deficit as the crop grows and matures. Periods of water deficit before maturity can increase brix (sugar content). The fruits are also harvested when ripe naturally by people over a period of time until they all mature and are all harvested. This is costly but result in really tasty fig.