Duck foie gras with dried fruits recipe
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.
- 1 lobe of foie gras weighing approximately 500g (you can buy it with the veins already removed).
- 25g of pistachios
- 25g of almonds
- 25g of hazel nuts
- 25g of pine nuts
- 25g of currants
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 20 minutes at 85°C. The foie gras can be spiced with port wine stock or fruit chutney, for example.