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Lightly-Cooked Foie Gras with Saussignac Wine and Date Mousse Recipe
Lightly-Cooked Foie Gras with Saussignac Wine and Date Mousse
Vincent Arnould, Le Vieux Logis, Trémolat
Flavors of Périgord
Total time: more than 2 hours
Preparation time: 20 minutes
Marinating time: 12 hours
Cooking time: 15-20 minutes
Difficulty: Easy
Chef's Note

A dish enjoyed at the Vieux Logis in Trémolat, Périgord Noir

Ingredients for 4 servings
- 1 kg (2 1/4 lb.) Foie gras or goose liver ''extra''
- 5 g (1 tsp.) salt
- 2 g (1/2 tsp.) pepper
- 100 ml (6 tbsp.) Saussignac or other sweet wine
Date mousse
- 30 g (1 oz.) Date paste
- 30 g (1 oz.) heavy cream, whipped
- 10 g (2 tsp.) hot cream
- 1 g (1/4 tsp.) gelatin
- 250 ml (1 cup) walnut wine

Preparing the foie gras

  1. Remove the veins from the foie gras; season with salt and pepper; let rest about 10 minutes to give the liver time to absorb the salt;
  2. place the foie gras on a sheet of plastic wrap; pour the sweet wine over top and wrap up into a tight roll; let marinate for 12 hours;
  3. place into a terrine and cook in a hot water bath (bain-marie) for 15-30 minutes depending on the shape of the terrine – if the terrine is high and the foie gras is squeezed in quite tightly, it should take about 20 minutes. The oven temperature should be 150° C (300° F).

Making the date mousse

  1. Peel the dates and press through a strainer to obtain the date paste;
  2. pour the hot cream onto the date paste to thin it, along with the gelatin which has been softened in a little water;
  3. be sure that the mixture is cool before you fold in the whipped cream, otherwise the cream will fall.

Walnut wine syrup

  1. In a small saucepan over low heat, reduce the walnut wine to two-thirds, until syrupy.
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