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Duck Breast and Foie Gras Sausage Recipe
Flavors of Périgord
Marinating time: 24 hours
Total time: more than 2 hours
Preparation time: 15 minutesMarinating time: 24 hours
Difficulty: Easy
Chef's Note
A favorite recipe enjoyed at Le Fil du Temps, a bistro on the Dronne River in Brantôme, Périgord.
This is a typical way to "cook" foie gras with salt: not in a terrine, not in the oven, in fact with no heat at all - so it is not really cooked in the usual sense of the word.
Served cold, it is sliced to form attractive rounds of foie gras encircled by duck breast which are then served on a bed of salad. A drizzle of olive oil and a few spears of chives, and you have a delicious dish typical of the Périgord.
Ingredients
Ingredients for 3 servings
- 1 Duck breast
- 100 g (3 1/2 oz.) Foie gras or goose liver
- Coarse salt
- Thyme
- Rosemary
- Pepper
Method
- Remove three-quarters of the fat from the duck breast;
- butterfly the breast: that is, slice it almost in half crosswise, leaving it attached at one side so you have one piece that you can open up like a book; stuff with foie gras and tie up like a roast;
- place in a terrine; cover completely with coarse salt mixed with thyme and rosemary; marinate for 24 hours;
- remove the salt under cold water; dry with a kitchen towel;
- slice and serve cold.
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