RECIPE TITLE "Foie
Gras Poached in Sweet Wine Recipe"
Source: Casual Cuisines of the World - Bistro,
courtesy of Cooking.com
In France, the fresh plumped goose or duck liver known as foie
gras is often reserved for special occasions. Although foie gras
used to be difficult to find outside of France, it can now be purchased
in specialty-food stores. Accompany with the same late-harvest sweet
wine used for cooking.
1 foie gras, about 1 1/2 lb
1 2/3 cups late-harvest sweet wine
2 teaspoons plus 1 tablespoon salt
2 teaspoons ground white pepper
7 cups veal stock or purchased beef stock
1 day-old baguette
Split apart the 2 lobes of the foie gras and, using a small, sharp
knife, remove any thick portions of the veinlike connective tissue
running through the lobes.
Place the lobes of foie gras in a dish and pour 2/3 cup of the
sweet wine over them. Sprinkle each lobe evenly on all sides with
the 2 teaspoons salt and 1 teaspoon of the white pepper. Cover with
plastic wrap and let marinate in a refrigerator for 2-6 hours (the
longer the better), turning the lobes at least 2 or 3 times to ensure
that they are evenly flavored.
Remove the foie gras from the marinade, reserving the marinade,
and place in the center of a large piece of cheesecloth. Wrap the
cloth around the lobes and press them gently into a sausage shape.
Using kitchen string, tie the cheesecloth-wrapped “roll”
of foie gras firmly at both ends. Then tie along the length of the
roll every 1 1/2 inches, forming a sausage shape about 7-8 inches
long and 2-2 1/2 inches wide.
In a saucepan, combine the stock, the remaining wine and the reserved
marinade. Bring to a boil over medium-high heat and add the remaining
salt and white pepper. Then gently drop in the roll of foie gras.
Return to a boil and poach gently until slightly tender to the touch,
Meanwhile, fill a bowl large enough to hold the roll with ice cubes
and add a splash of water. When the foie gras is done, using tongs,
remove it from the pan and promptly bury it in the bowl of ice to
halt the cooking. Let stand for 1 minute, then remove the roll and
place it in a deep rectangular terrine or bowl. Place the saucepan
holding the stock in the bowl of ice to cool it down completely,
about 15 minutes.
Pour the cooled stock into the terrine or bowl to cover the roll
completely. Cover and refrigerate for at least 24 hours or for up
to 3 days.
Just before serving, cut the baguette crosswise into thin slices
and toast until golden brown.
Remove the roll from the stock, snip off the strings, and unwrap
the foie gras. To serve, heat a sharp knife by dipping it into hot
water. Wipe the blade dry, then slice the foie gras into medallions
1/4 inch (6 mm) thick. Arrange on a platter with the toasted baguette
Recipe reprinted by permission of Weldon Owen. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 473 Fat: 28g Carbohydrates: 33g
Cholesterol: 85mg Sodium: 1616mg Protein: 13g
Fiber: 3g % Cal. from Fat: 53% % Cal. from Carbs: 28%
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