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Recipe : *** Spoonfull Preserved Foie Gras

Spoonfull Preserved Foie Gras
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    1 h 45
  • Difficulty
    Very easy
  • Pause
    20 min
  • Ready in
    2 h 25
  • Price
    High budget
  • Rate:
             

Categories

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

Recipe's Ingredients

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  • 1 large fresh duck foie gras
  • coarse salt
  • duck fat
  • coarsely ground black pepper
  • sandwich bread

  • Recipe preparation steps

  • 1
    Prepare the foie gras for high heat cooking. End with draining the liver on absorbent paper.
  • 2
    Put a few tablespoons of liquefied duck fat in the bottom of a round metal vessel. Sprinkle the liver liberally with black pepper, and layer it tightly in the vessel. Top with a coating of duck fat. Place drop-lid or a plate, slightly smaller than the vessel, over the duck to keep the liver below the fat. Place the vessel in a "bain marie" (double boiler) with hot water almost totally up the side. Put the bain marie over heat and bring the water to 140ºF. Cook slowly until the temperature in the center of the liver reaches 125ºF, about 1-3/4 hours.
  • 3
    Remove the liver, still in its container, from bain marie and place a weight, such as a ramekin, on the drop-lid to keep the liver down as low as possible. Refrigerate.
  • 4
    To serve, remove the ramekin and the drop-lid. Using a large spoon warmed in hot water, starting about one-third in from the edge, remove quenelle (dumpling)-shapes serving pieces. Brush duck fat on the unused portions to preserve the confit. Serve with sliced, toasted pain de mie.
  • Ready !



 

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