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Millefeuille of Spice-Marinated Foie Gras, Confit Figs and Madeira Aspic Recipe
Millefeuille of Spice-Marinated Foie Gras, Confit Figs and Madeira Aspic
Carlo Crisci, Restaurant Le Cerf, Suisse
Carlo Crisci, Restaurant Le Cerf, Suisse
Flavors of Switzerland
Total time: more than 2 hours

Marinating time: At least 8 hours
Cooking time: A few minutes
Chiling time: At least 2 hours

Difficulty: Difficult
- 1 - 300 g (10 oz.) lobe of Foie gras or goose liver
- 7 g fleur de sel
- 2 g sugar

Spice mixture
- 10 g herb bennet root (or a little ground cloves)
- 3 g Sichuan pepper
- 3 g cinnamon
- 1 g star anise
- 5 g black pepper

- 150 ml (10 tbsp.) Madeira
- 150 ml Porto
- 3 g agar agar
- 2 figs
- 20 g pine nuts
- 20 g pistachios
- Balsamic vinegar

The evening before
1. Devein the foie gras and shape into a cylinder approximately 5 cm / 2" in diameter. 
2. 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.

Figs and sauce 
1. In a small saucepan, combine the other half of the spice mixture with the Port and Madeira; heat and flambé.
2. Cook the figs in the mixture very slowly over low heat. 
3. Remove the figs; strain and reserve the liquid; set aside 2 tbsp. of the liquid for the sauce + 1 tbsp. for the figs. 
4. To the remaining liquid add 2 g agar agar; cook for 2 minutes, then pour onto a tray; set aside. 
5. Dice the figs; combine them with the toasted pine nuts and the coarsely chopped pistachios. Combine with 1 tbsp. of the cooking liquid from the figs. 
6. Sauce: in a small saucepan, combine 2 tbsp. of the cooking liquid from the figs with a splash of balsamic vinegar; reduce until syrupy.

1. Cut the foie gras into 3 mm (1/8") slices. 
2. In a mold, form the millefeuille by alternating slices of foie gras with the fig mixture; end with a slice of the aspic cut from the chilled tray (see figs, #4); refrigerate. Unmold just before serving. 

1. Slice the terrine widthwise. Place on piece on each plate. 
2. Place a little trail of fleur de sel, cracked pepper and sauce on each plate. 

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