Duck foie gras with dried fruits recipe
Some history
The principle of foie gras was discovered by the Ancient Egyptians due to the migration of geese. To facilitate their migration, the geese "built up their livers" by force-feeding themselves. This liver does not have same texture as a normal liver.
Ingredients
- 1 lobe of foie gras weighing approximately 500g (you can buy it with the veins already removed).
- 25g pistachios
- 25g almonds
- 25g hazel nuts
- 25g pine nuts
- 25g raisin
Preparation
Salt and pepper the lobe.
Open into two, insert the dried fruits then reclose.
Wrap tightly in cooking film and boil in a pan for 20min at 85°C.
The foie gras can be spiced with port wine stock or fruit chutney, for example.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.
Wine suggestion
Coteaux-du-Layon