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Millefeuille of Spice-Marinated Foie Gras, Confit Figs and Madeira Aspic
10 h 45
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lobe of foie gras or goose liver
fleur de sel
herb bennet root (or a little ground cloves)
Recipe preparation steps
The evening before
and shape into a cylinder approximately 2" in diameter.
, 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.
In a small saucepan, combine the other half of the spice mixture with the Port and Madeira; heat and flambé.
in the mixture very slowly over low heat.
Remove the figs; strain and reserve the liquid; set aside 2 tablespoons of the liquid for the
+ 1 tablespoon for the figs.
To the remaining liquid add 2 g agar agar; cook for 2 minutes, then pour onto a tray; set aside.
Dice the figs; combine them with the toasted pine
and the coarsely chopped pistachios. Combine with 1 tablespoon of the
liquid from the figs.
Sauce: in a small saucepan, combine 2 tablespoons of the
liquid from the figs with a splash of balsamic vinegar; reduce until syrupy.
Cut the foie gras into 1/8" slices.
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.
Slice the terrine widthwise. Place on piece on each plate.
Place a little trail of fleur de sel, cracked
and sauce on each plate.
I'm a real cook!
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