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Foie Gras Poached in Consommé Recipe
Flavors of France
Marinating and chilling time: 24 hours
Cooking time: Very fast -15 minutes
Total time: more than 2 hours
Preparation time: 10 minutes Marinating and chilling time: 24 hours
Cooking time: Very fast -15 minutes
Difficulty: Easy
Ingredients
Ingredients
- 1 lobe of Foie gras or goose liver (500 g / 18 oz.)
- 1 liter (4 cups) chicken consommé
- 500 ml (2 cups) Sauternes
- 1 glass of milk
- Salt and pepper
- Juniper, coriander, cloves
Method
- Let the lobe of foie gras soak in milk and ice for 12 hours.
- Drain and place it in the chicken consommé and Sauternes. Season with salt, pepper, cloves, juniper berries and coriander and let marinate for six hours.
- Drain again. Wrap the foie gras fairly tightly in plastic wrap. Cook in the marinade at 70° C. (140°F.) for 15 minutes. Refrigerate for at least 2 days before serving.
Sommelier
A sweet Bordeaux, such as a Sauternes
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©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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