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Recipe : **** Hot Duck Foie Gras with Grapes

Hot Duck Foie Gras with Grapes
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    30 min
  • Difficulty
    Very easy
  • Pause
    12 h
  • Ready in
    13 h
  • Price
    Very friendly budget
  • Rate:
             
 
This recipe was created by my father Bernard and is a staple on the menu at the Relais de la Poste.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
duck, duck, foie, foie gras, foie gras, liver, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 teaspoons goose fat
  • 2 carrots
  • 1 onion
  • 4 tablespoons port
  • salt and pepper
  • 600 g duck foie gras or goose liver
  • 400 g white grapes
  • 100 ml white wine
  • 200 ml veal stock

  • Recipe preparation steps

  • 1
    Preparation - the day before
  • 2
    Wash the grapes and remove them from the stems. Peel them and carefully remove the seeds from each grape. Place the grapes in a bowl with the white wine and Port. Cover with plastic wrap and refrigerate.
  • 3
    The day of serving
  • 4
    Preheat the oven to 350ºF . Carefully clean the foie gras, removing any small veins, green bits, blood and fat. Wipe quickly and pat dry with a towel.
  • 5
    Peel and wash the carrots and slice into thin rounds.
  • 6
    Peel and cut the onion into strips.
  • 7
    Place the vegetables and goose fat into a heavy "cocotte" (Dutch oven). Lay the foie gras on top. Cover everything with a sheet of parchment paper. Put the lid on the cocotte and place in the oven for 15 to 20 minutes.
  • 8
    Gently drain the grapes, reserving the marinade.
  • 9
    Once the cocotte comes out of the oven, remove the foie gras and degrease the pan. Keep the foie gras warm.
  • 10
    Place the cocotte over medium heat and add the veal stock and the marinating liquid from the grapes. Reduce by half and strain.
  • 11
    Pour the sauce into a small saucepan and heat gently for 3 or 4 minutes. When very hot, add the grapes to heat them through.
  • 12
    Presentation
  • 13
    Cut the foie gras into nice thin even slices and place onto warmed plates. Spoon the sauce and grapes over top. Serve immediately.
  • Ready !



 

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