Foie gras poached in spicy red wine

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Foie gras poached in spicy red wine

Foie gras poached in spicy red wine

Number of persons

1 Raw duck foie gras of 500 / 600 g

6 bunches of lamb's lettuce

1 shallot

2 raw red beets

1 bottle of red wine from the M├ędoc

20 cl raspberry vinegar

10 cl balsamic vinegar

Flower of salt and pepper

1 stick of cinnamon

1 pinch of nutmeg

1 piece of orange peel

1 tablespoon 5-berry pepper

1 clove

1 sprig of thyme

5 juniper berries

Total Time: 1h05
Preparation time: 20 min
Cooking time: 45 min
To be prepared the day before:
The day before, bring the red wine to a boil for 3 minutes. Pour in the spice mixture, cover and leave to infuse for 15 minutes over low heat.
During this time, denerve the foie gras. Close the lobe, wrap it in a muslin and tie the ends.
Poach the foie gras 10 minutes in the simmering wine and then let it cool completely in the wine. Keep 12 hours in a cool place.
The next day, remove the fat frozen on the surface of the wine. Drain the liver, remove the muslin.
Bring the filtered wine to the boil, reduce it to 10 cl and leave it to cool. Mix it with the two vinegars and the oil.
Peel, chop the beets and chop the shallot. Mix with a little vinaigrette.
Present the sliced foie gras on the lamb's lettuce and beet salad.
Sprinkle with fleur de sel and ground pepper. Serve topped with a spoonful of vinegar.

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