Kicked Up Escargot Domes With Duxelles And Foie Gras

Directions

1. Heat a small saute/fry pan till very warm and quickly sear foie gras till browned on both sides. Transfer foie gras to paper towels to drain and set aside. Reserve the rendered foie gras fat.
2. Transfer 3 Tbsp. of the rendered foie gras fat to a large saute/fry pan along with the butter. Heat over medium-high heat and saute/fry the shallots for 2 min. Add in the garlic and saute/fry for 1 minute. Add in the mushrooms, salt, pepper, and saute/fry, stirring frequently, till the mushrooms give off their liquid. Continue to cook till almost all of the liquid has evaporated, about 7 min. Deglaze the pan with the Madeira and cook till all liquid has evaporated, about 2 min. Transfer to a small bowl and set aside to cold to room temperature.
3. On a lightly floured surface, roll out puff pastry sheets to a thickness of 1/8-inch. Cut into 12 (2-inch) rounds and 12 (3 1/2-inch) rounds. Divide duxelles between the 12 (2-inch) rounds and top each mound of duxelles with 4 snails. Cut reserved foie gras into 12 pcs and place one piece on top of each mound of snails and duxelles.
4. Using a pastry brush or possibly your fingers, brush the edges of each 2-inch round with some of the beaten egg, then top each 2-inch round with one of the larger rounds, easing to cover snails so which the edges line up. Crimp edges closed with your fingers or possibly with the tines of a fork and make a small slit in the top of each dome with the tip of a paring knife. Brush each dome with a little of the beaten egg, transfer domes to an ungreased baking sheet and refrigeratethoroughly.
5. Preheat oven to 400 degrees and bake the domes for 12 to 15 min, or possibly till golden and puffed. Serve immediately, covered with some of the Sauce.
6. For the Sauce: While domes are baking, make the sauce by melting the reserved foie gras fat and butter and saute/fry shallots till soft, about 2 min. Add in garlic and fresh thyme and cook for 1 minute. Add in chicken stock and cook till liquid has reduced to a quarter of its original volume. Add in heavy cream and cook till sauce is thick and coats the back of a spoon. Season, to taste, with salt and freshly grnd black pepper and serve with the warm escargot domes.
7. If using fresh snails, follow this procedure for cleaning and preparing the shells: Allow snails to fast for at least one day. Rinse snails under cool running water and then transfer to a large bowl and cover with white vinegar and a handful of salt. Cover snails with a heavy plate to keep them submerged and allow them to purge for at least 3 hrs.
8. Rinse again under cool running water and clean thoroughly to remove all traces of mucous. Place snails in a small saucepan and cover with water. Boil for 10 min. Drain and remove snails from their shells. Transfer shells to another saucepan and cover with salted water and boil for at least 30 min. Remove shells from the water, clean thoroughly and let them dry completely before proceeding.
9. Clean shelled snails again and remove the black part at the end of the tail. Place snails in a saucepan and cover with a mix of half water and half dry white wine. Add in onion, carrots, celery, bouquet garni, 10 garlic cloves, salt, and pepper. Partially cover saucepan and bring to a boil. Simmer for 2 hrs, or possibly till tender, and allow snails to cold in cooking liquid. Drain snails (throw away poaching liquid) and pat snails dry. Proceed with recipe as directed.
10. This recipe yields 12 domes, serving 6 as a first course.