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L'Escalier Taylor Bay Scallops with Foie Gras Ravioli,
Game Consomme and Scallions
Makes 6 Servings
*10 pounds game bones (duck, squab, rabbit)
*3 onions, rough dice
*4 carrots, rough dice
*2 bunches leeks, rough chop
*1 celery root, rough dice
*1 bunch celery, rough dice
*4 cloves garlic
*1/2 bunch thyme
*1/2 bunch rosemary
*2 bay leaves
*1 tablespoon black peppercorns
*3 gallons chicken stock
*10 egg whites
*6 ounces venison meat
*6 ounces duck meat
*3 ounces chicken breast
*2 handfuls ice cubes
*1 onion, chopped by hand into small dice
*2 carrots, peeled, chopped in food processor
*1 celery root, chopped in food processor
*2 star anise, broken
*1 stalk lemon grass, chopped
*1 beet, peeled and chopped in food processor
*1 tablespoon black peppercorns
*1/2 bunch thyme
*1/2 bunch rosemary
*3 slices white bread, crusts removed
*1 egg
*1 egg yolk
*2 ounces heavy cream
*1 squab breast
*10 ounces foie gras
*24 gyoza skins
*Salt and pepper to taste
*4 egg yolks, beaten
*18 Taylor Bay scallops
*12 mussels
*1/2 cup white wine
*1 cup celery root, fine julienne
*1/2 cup scallions, thinly sliced
*3 teaspoons truffle oil
*12 Foie Gras Ravioli (see recipe)
*3 cups Game Consomme (see recipe)
1To prepare the Game Consomme, roast bones in 500F degree oven until golden brown (approximately 45 minutes). Combine bones, vegetables and aromatics in large stockpot. Cover with 3 gallons of chicken stock and simmer for 3 hours. Strain, place back on stove, simmer and reduce by half.
2To prepare the Consomme Clarification, beat egg whites to soft peaks. Run venison, duck and chicken breast through food processor. In a large bowl, mix all meat, adding egg whites and ice cubes last.
3Bring Game Consomme to a boil. Combine onion, carrots, celery root, star anise, lemon grass, beet, black peppercorns, thyme and rosemary. Add at once to boiling stock along with the Consumme Clarification. Allow a "raft" to form over high heat without boiling over. When raft forms, reduce heat to low and, using the bowl of a ladle, form a small hole in raft to allow it to breathe. Simmer for one hour; strain through a chinoise lined with damp cheesecloth. Set aside.
4To prepare the Foie Gras Ravioli, in a food processor, process bread until the consistency of breadcrumbs; set aside. In a bowl, combine egg, egg yolk and heavy cream. In food processor, process squab breast and foie gras until smooth. Pulse in the egg and cream mixture until combined. Pulse in breadcrumbs until incorporated. Season with salt and pepper and chill until slightly firm.
5To form the ravioli, on a smooth surface, lay out 12 gyoza skins. Shape filling into 3/4-inch balls and place one ball in the center of each gyoza skin. Using a pastry brush, brush outer rim of each gyoza skin with egg yolk. Place another gyoza skin over the top of each ball and press tightly around the filling, making sure all sides are sealed. Using a 2-3" ring cutter, cut the ravioli to form circles, discard excess.
6Cook in salted water for 5 minutes.
7To present, steam scallops and mussels in wine until the shells open.
8In each bowl, place a small amount of celery root in center and sprinkle with a pinch of sliced scallion. Drizzle each with 1/2 teaspoon of truffle oil. Place 2 Foie Gras Ravioli in each bowl. Arrange 3 scallops and 2 mussels in each bowl. Ladle 4 ounces of hot consomme into each bowl and serve.
Chef Kevin Ives, L'Escalier at The Breakers, Palm Beach, FL