Potato Puree
3 medium Idaho potatoes
3/4 cup heavy cream
2 tablespoons butter
salt and pepper to taste
Place cream and butter in a small sauce pot and reduce by half. Keep warm. Peel and cut potatoes into half, place in a medium pot and cover with water. Bring to boil over medium high heat and cook until fork tender (about 15 minutes). Strain potatoes, and pass through ricer into a medium mixing bowl. Slowly add cream and butter mixture, mix well. Adjust seasonings with salt and fresh ground white pepper. Cover and keep warm.
Confit Cabbage
1 lb. Savoy cabbage (leaves only)
2 tablespoons duck fat
1 tablespoon chopped pancetta
3/4 cup chicken stock
Heat duck fat over medium heat in a thick bottom large skillet. Add pancetta, cook for 2 minutes (until lightly brown), add cabbage and continue to cook for 5 minutes. Turn and cook for additional 5 minutes. Add chicken stock, season with salt and pepper, cook until chicken stock is reduced (approximately 5 minutes). Keep warm.
Bison Filets and Foie Gras
4 6 ounce medallions of bison
4 2 ounce pieces of Hudson Valley foie gras
2 tablespoon olive oil
1 tablespoon 25-year old balsamic vinegar
1 cup assorted mushrooms, sliced and seared
1 tablespoon chopped chives
Season bison and foie gras generously with salt and fresh ground pepper. Heat 2 medium saute pans over medium-high heat. Place olive oil in one pan with bison filets. Cook for 4-5 minutes until golden brown, turn and cook an additional 5 minutes. Place foie gras in other pan and cook for 3 minutes, turn and cook for 3 more minutes. The foie should be golden brown.
To Serve
Divide potato puree into 4 equal portions and place in the middle of 4 warm dinner plates. Divide cabbage into 4 equal portions and place on top of potato. Place meat on top with foie gras on top of meat. Sprinkle warm mushrooms and chives around meat. Drizzle balsamic vinegar around meat and serve immediately.
Serves 4