Preparation time: 20 minutes
Macerating time: 12 hours
Cooking time: 15-20 minutes
Allow between 60 and 100 g of foie gras per person, depending on the menu.
- Devein the foie gras; season with salt and pepper; let rest for 10 minutes so the foie gras can imbibe the salt.
- Place on a sheet of plastic wrap; pour on the Pineau and wrap the foie gras tightly into a roll; marinate for 12 hours.
- 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.
- Cut 2 cm (3/4") slices of foie gras; cut each slice into 2 cm cubes.
- Form little balls in the palm of your hand. Place the balls into the refrigerator until firm.
- 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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