Here’s a new recipe I tried from the YAM magazine (#11 December 2012-January 2013). Of course, I changed it a little bit 🙂
It is a very nice recipe to make a delicious home made marbled foie gras, with delicate red wine and spicy flavours, with no oven! Indeed, the foie gras is gently poached in the red wine.
That will cause a sensation at your Christmas eve dinner!
Prep : 45 minutes
Resting : 48 hours
For a 14 to 18 oz fresh foie gras :
- 1 bottle of red spicy wine like Côtes du Rhône
- 1 1/2 tbsp sugar
- 2 tsp black peppercorns
- 2 tsp green peppercorns
- 2 cloves
- 5 tbsp coriander seeds
- 2 garlic cloves (peeled, sprout off and cut in two)
- 1 tbsp coarse salt
Put the foie gras outside the fridge, at least one hour before starting.
Remove the veins gently, opening the foie gras with your fingers and following the ramifications from the top of it.
In a pan, pour the wine and spices.
Bring it to a boil and flambé until alcohol evaporation is complete.
Drop the pieces of foie gras into the hot wine and let cook until the center of the foie gras reaches 100 to 104°F. Check it with a probe.
Remove the foie gras with a skimming ladle and put it into a terrine dish. Let rest for about 48 hours in the fridge.
To remove the foie gras from the dish, immerse in boiling water for few seconds and turn over a serving dish.
To slice the foie gras, heat the blade of a knife in boiling water, then wipe and cut the foie gras into nice slices.
Serve with fig jam, toasts and coarse salt.
Don’t throw away the wine! Put it in the fridge overnight. A layer of fat will form at the surface. Use it to sauté potatoes, it’s just amazing!
As for the wine, keep it for braised meat. The taste will be beyond compare!