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Editor's note: This recipe is excerpted from Maguy Le Coze and Eric Ripert's book the Le Bernardin Cookbook.
To read more about Ripert, click here.
Eric: My friend Albert Core gave me the idea to combine port and sherry vinegar, and after some experimenting, I found a way to do it. The result was this snapper, my first signature dish at Le Bernardin. Everyone loved it immediately, except for Maguy, who didn't even want to put it on the menu. Now, of course, she loves it, too.
Maguy: I didn't want this dish going on the menu, and Gilbert said he didn't care, he loved it. It was the first time we disagreed. So I invited some friends for dinner and asked them what they thought. They all said it was great. I was furious! Now I love it, so much so that the kitchen knows to send extra sauce on the side.
Quick
At the restaurant the chef uses a rich duck stock when preparing this dish. Duck-and-veal demiglace is substituted here. The duck breasts as well as the demiglace are available at many butchers and specialty foods shops.
Easy
Can be prepared in 45 minutes or less.
Quick
Can be prepared in 45 minutes or less.
Quick
Can be prepared in 45 minutes or less.
Just right for an elegant meal.
These toasts are also delicious without the foie gras or with a slice of country pâté substituted for the foie gras.
Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.
"One evening my husband took me to a marvelous restaurant, Al Biernat's, in nearby Dallas," says Janice E. Bryant of Irving, Texas."I had an innovative salad—greens tossed with grilled pear slices, walnuts, blue cheese and a terrific vinaigrette."
"My husband and I discovered a restaurant called Abbie Lane when we were on vacation in Newport, Vermont," writes Beth D. Fisher of Middleton, Wisconsin. "He ordered the special—a duck breast with cherry sauce—and really enjoyed it. I would love to make this dish for him at home."
At the restaurant, this dish is served with cilantro mashed potatoes. The pork has to marinate overnight, so begin preparing the recipe a day ahead.