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Recipe : *** Millefeuille of Spice-Marinated Foie Gras, Confit Figs and Madeira Aspic

Millefeuille of Spice-Marinated Foie Gras, Confit Figs and Madeira Aspic
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Course:
Appetizer

Practical information

  • Prep time
    40 min
  • Cooking
    5 min
  • Difficulty
    Very easy
  • Pause
    10 h
  • Ready in
    10 h 45
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Meat recipes
Tags:
foie, foie gras, foie gras, Madeira, liver

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 figs
  • balsamic vinegar
  • 1 star anise
  • 300 g lobe of foie gras or goose liver
  • 5 g fleur de sel
  • 5 g sugar
  • 10 g herb bennet root (or a little ground cloves)
  • 5 g sichuan pepper
  • 5 g cinnamon
  • 5 g black pepper
  • 5 g agar agar
  • 20 g pine nuts
  • 20 g pistachios
  • 150 ml madeira
  • 150 ml porto

  • Recipe preparation steps

  • 1
    The evening before
  • 2
    Devein the foie gras and shape into a cylinder approximately 2" in diameter.
  • 3
    Combine the salt, sugar and half the spice mixture; grind in a mortar; season the foie gras and wrap in plastic wrap and a cloth; let marinate overnight in the fridge.
  • 4
    Figs and sauce:
  • 5
    In a small saucepan, combine the other half of the spice mixture with the Port and Madeira; heat and flambé.
  • 6
    Cook the figs in the mixture very slowly over low heat.
  • 7
    Remove the figs; strain and reserve the liquid; set aside 2 tablespoons of the liquid for the sauce + 1 tablespoon for the figs.
  • 8
    To the remaining liquid add 2 g agar agar; cook for 2 minutes, then pour onto a tray; set aside.
  • 9
    Dice the figs; combine them with the toasted pine nuts and the coarsely chopped pistachios. Combine with 1 tablespoon of the cooking liquid from the figs.
  • 10
    Sauce: in a small saucepan, combine 2 tablespoons of the cooking liquid from the figs with a splash of balsamic vinegar; reduce until syrupy.
  • 11
    Assembly
  • 12
    Cut the foie gras into 1/8" slices.
  • 13
    In a mold, form the "millefeuille" (layers) by alternating slices of foie gras with the fig mixture; end with a slice of the aspic cut from the chilled tray ; refrigerate. Unmold just before serving.
  • 14
    Serving
  • 15
    Slice the terrine widthwise. Place on piece on each plate.
  • 16
    Place a little trail of fleur de sel, cracked pepper and sauce on each plate.
  • Ready !



 

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