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Foie Gras Poached in Consommé Recipe
Foie Gras Poached in Consommé
Gilles Etéocle, Hôtel restaurant La Poularde, France
Gilles Etéocle, Hôtel restaurant La Poularde, France
Flavors of France
Total time: more than 2 hours
Preparation time: 10 minutes
Marinating and chilling time: 24 hours
Cooking time: Very fast -15 minutes
Difficulty: Easy
- 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
  1. Let the lobe of foie gras soak in milk and ice for 12 hours.
  2. 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.
  3. 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.
A sweet Bordeaux, such as a Sauternes
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