Duck foie gras lacquered with sangria gelly and spices
Ingredients
Duck foie gras
- 500 ml Milk
- 500 ml water
- 600-650 g lobe of fresh duck foie gras
Seasoning
- g 14 g fine salt per kg
- 2 g freshly ground white pepper
- 1 g Fine sugar per kg
- quatre-epices spice mix optional
Sangria jelly
- 1 litre high-tannin red wine
- 300 ml tawny port
- 1 orange. cut into round slices
- 1 lemon. cut into round slices
- 2 vanilla pods
- 1 Cinnamon stick
- 1 Star anise
- 3 or 4 long peppercorns
- 2 or 3 juniper berries
- 150-200 g soft brown sugar
- 4 gelatine leaves
- 150 ml freshly squeezed orange juice
- 1 teaspoon mixed crushed spices (pink peppercorns anise. Sichuan pepper and cracked black peppercorns)
Vinaigrette and salad
- 85 ml Olive oil
- 1 tablespoon Sherry vinegar
- 1 tablespoon Lemon juice
- 100 g mesclun salad leaves
- 0,25 head of lollo rossa lettuce
Potatoes
- 1 kg waxy potatoes
- 200 g foie gras fat
- 5 Garlic cloves
- crushed thyme
- bay leaf
- Rosemary
- ground cardamom
- finely chopped chives
- Sea salt
- cracked black peppercorns
Toast
- 6-10 slices of round loaf e.g. pain de campagne
Instructions
Prepare the foie gras and seasoning
- the day before, heat the milk and water to 40°C, then place the foie gras in the liquid to degorge. Remove the veins. then rub it with the seasoning mixture. Seal the foie gras in a vacuum bag and leave overnight in the refrigerator. The next day, preheat a steam oven to 85ºC and cook the foie gras for 18 minutes. Let it mature in the refrigerator for 5-7 days.
Sangria jelly
- Reduce the wine and port by a quarter until the reduction is very glossy. Add the orange and lemon slices. Split the vanilla pods lengthways. scrape out the seeds and add bath pods and seeds to the reduction. along with the whole spices and soft brown sugar.
- Soften the gelatine leaves in a little cold water. When the wine mixture has reduced by half, add the orange juice and the squeezed-out gelatine leaves. Stir to dissolve, then strain through a chinois.
- Glaze the lobe of foie gras with several coats of the sangria jelly, repeating until you have a layer 2-3 mm thick. Coat with the mixed crushed spices and place in the refrigerator. Reserve any remaining jelly for decoration.
Potatoes
- Season the potatoes, then place in a vacuum bag and add the foie gras fat, garlic claves, thyme, bay leaf and r.osemary. Seal the bag and cook for a few minutes in a steam oven at 100°C. Refresh in iced water. At serving time, cut diagonally into l cm slices. Pan-fry and colour the slices on both sides in some of the fat from cooking the foie gras. Season them with ground cardamom, sea salt and cracked black peppercorns.
Vinaigrette
- Combine all the liquid ingredients in a salad bowl and add salt and pepper. Add the salad leaves at serving time and toss well.
Toast
- Brush both sides of the bread slices with some of the fat from cooking the foie gras, then toast them for a few minutes in the toaster.
Assemble the plates
- Arrange a slice of glazed foie gras on each plate. Add a slice of toast, some salad and slices of potato drizzled with a dressing of chopped chives mixed into some of the fois gras fat from cooking the potatoes. Decorate the plate with a few drops of melted Sangria jelly.
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