Foie gras with Pineau and foie gras "candies" Recipe
Foie gras with Pineau and foie gras "candies"
Total time: 30 to 60 minutes

Preparation time: 20 minutes
Macerating time: 12 hours
Cooking time: 15-20 minutes

Difficulty: Easy
Chef's Note

Allow between 60 and 100 g of foie gras per person, depending on the menu.

For 8-10 servings

- 1 kg (2 1/4 lb.) foie gras
- 5 g (1 tsp.) salt
- 2 g (1/2 tsp.) pepper
- 100 ml (6 Tbsp.) Pineau des Charentes
  1. Devein the foie gras; season with salt and pepper; let rest for 10 minutes so the foie gras can imbibe the salt.
  2. Place on a sheet of plastic wrap; pour on the Pineau and wrap the foie gras tightly into a roll; marinate for 12 hours.
  3. Preheat the oven to 150° C (300° F). Place the foie gras in a terrine and cook in a water bath for 15-30 minutes, depending on the shape of the terrine. If the terrine is high-sided and the foie gras fits snuggly inside, it should take about 20 minutes. A thermometer inserted into the center should register 45° C (112° F).

Serve with a glass of Pineau des Charentes.

Foie gras "candies"
  1. Cut 2 cm (3/4") slices of foie gras; cut each slice into 2 cm cubes.
  2. Form little balls in the palm of your hand. Place the balls into the refrigerator until firm.
  3. Stick the foie gras balls onto the end of wooden skewers.

From this point, it's up to you to vary the effects and the flavors: you can serve them plain, or roll them in sesame or poppy seeds, crushed pistachios or even roasted cocoa beans.

You could also mash together a slice of foie gras with a spoonful of crème fraîche to make it more malleable.

Surprise candies: form little balls and halve them; make a little cavity in the center and fill with fig jam flavored with Pineau. Reform the ball.

Important: keep refrigerated until serving.

For a buffet, arrange your candies on a serving platter on a bed of ice.

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