Roasted Duck Foie Gras with Fruit Compote and Caramel with Vinegar, recipe by Roland Mazère, le Centenaire on Gourmetpedia

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Recipes>Roasted Duck Foie Gras with Fruit Compote and Caramel with Vinegar

Roasted Duck Foie Gras with Fruit Compote and Caramel with Vinegar Recipe

Recipe

Roland Mazère, anc. chef propriétaire Le Centenaire, Périgord, France

Total time: more than 2 hours

Preparation time: 20 minutes
Waiting time: 8 hours
Cooking time: under 30 minutes

Difficulty: Easy

Ingredients

Fruit compote

- 1 tsp. honey

- 1/2 tsp. chopped orange zest

- 1/2 tsp. chopped ginger

- 1/2 Golden apple, peeled and thinly sliced

- 2 apricots, blanched and quartered

- 1/2 peach, blanched and thinly sliced

- 5 g raisins

- 50 ml (3 tbsp.) Monbazillac wine

- 10 ml (2 tsp.) wine vinegar

- salt and pepper

Vinegar caramel

- 25 g (1 oz.) raw sugar (brown crystallized sugar)

- 100 ml (6 tbsp.) red Bergerac wine

- 100 ml (6 tbsp.) balsamic vinegar

- 100 ml (6 tbsp.) Quinquinoix (wine and green walnut-based aperitif)

Method

Foie gras

View cooking technique.

Fruit Compote

Heat the honey until it colours; add the orange zest and ginger and cook briefly. Add the fruit: the apple, apricots, peach and currants.
Deglaze the pan with vinegar and Monbazillac. Season with salt and pepper and let cook for 5 minutes over low heat.
Drain the fruit and reduce the juice by two-thirds. Let the compote cool, pour the reduced juice over top and mix gently.

Caramel with Vinegar

Combine all the ingredients: raw sugar, red wine, vinegar and Quinquinoix and reduce slowly without boiling until 100 ml (6 tbsp.) remains.

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