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Goose foie gras cooked in a cloth Chasselas marmalade Wednesday 09 November 2005 Mehdi CORTHIER’s recipe
Total time
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25min. |
Preparation
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15min. |
Cooking time
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10min. |
Quantity
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4 |
Ingredients
- Two goose livers (1400 g),
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27 g of salt,
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6 g of milled pepper,
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3 g of sugar,
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400 g of black Chasselas grapes,
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200 g of frozen blackcurrants,
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1 g of cinnamon,
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a vanilla bean, a juniper berry,
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8 slices of fresh brioche,
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one soup spoonful of truffle oil,
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salt and pepper.
Preparation
- Leave the foie gras at room temperature and remove the nerves as quickly as possible.
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Season with the mixture of salt, pepper and sugar, brown on both sides in a very hot pan and then drain. Roll the foie gras in foil shaped into a ballotine and leave to cool for 48 hours.
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Prepare the grape marmalade in a saucepan as follows : reduce the grapes and the blackcurrants by half, drain, season with the cinnamon, vanilla and juniper berry, place in the refrigerator.
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Serving Toast a very soft slice of brioche, 3 cm thick, and arrange in the middle of the plate with a little marmalade to support it. Cut the foie gras on the slant in 2 cm slices and arrange the foie gras and the marmalade alternately alongside the brioche. Brown a small bunch of grapes in a pan, lay on the brioche, add a few grains of rock salt and coarse ground pepper for the crunchiness.
Advise
Chef’s tip
Recover the juice from cooking the grapes, reduce until it is almost dry and blend in a leaf of gelatine. Using a brush, decorate the edge of the plate.
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