1 foie gras (A grade)
1 tablespoon cognac
1 1/2 teaspoons salt
1/2 teaspoon allspice
1/2 teaspoon fennel, ground
black pepper, ground, to taste
2 juniper berries, chopped
rich duck stock, clear, as needed
Apple Gelee, recipe follows, as needed
Servings: 10
1. Immerse the foie gras in ice water for 2 to 3 hours. Then remove it from the ice water and hold at room temperature for approximately 30 minutes to allow it to soften slightly. Bisect the lobes of the foie gras and carefully remove all evident veins.
2. Place the foie gras pieces in a hotel pan without letting them overlap. Season them with the cognac, salt, allspice, fennel, pepper and juniper berries.
3. Lay a 12-inch X 12-inch (30-centimeter X 30-centimeter) piece of plastic wrap on a work surface. Divide the foie gras in half and place half of it on the plastic wrap and roll into a tight cylinder. Repeat with the other half. Refrigerate both rolls overnight.
4. Remove the foie gras from the refrigerator and hold at room temperature for 30 mintues. Lay a 12-inch X 12-inch (30-centimeter X 30-centimeter) piece of cheesecloth on a work surface. Remove one roll of foie gras from the plastic and transfer it to the cheesecloth. Roll the foie gras very tightly in the cheesecloth, twist the ends of the cloth very tightly and tie with kitchen twine. Then tie the roll at two even intervals to prevent the foie gras from becoming misshapen during cooking. Repeat with the second foie gras roll.
5. Prepare an ice bath large enough to hold the rolls. Heat 4 quarts (4 liters) of water in a wide shallow pot to 185°F (85°C). Working with one roll at a time, poach the rolls for 1 minute and transfer them directly to the ice bath. Chill the foie gras in the ice bath for 15 minutes.
6. Remove the foie gras rolls from the ice water, wrap them in absorbent kitchen towels and hang in the refrigerator for 12 to 24 hours.
7. To make the duck gelée, reduce the duck stock to 1 to 2 cups (250 to 500 milliliters) of liquid. (The greater the gelatin content, the less reduction is necessary.) Pour into a shallow pan and refrigerate. The finished duck gelée should be gelled and firm enough to hold its shape when plated.
8. To serve, remove the towel and the cheesecloth from the foie gras. Using a hot knife, smooth the sides of the foie gras torchon and cut slices of the desired thickness. Serve with toasted bread, the Apple Gelée and the duck gelée.
Yield: 10 servings
1 tablespoon cognac
1 1/2 teaspoons salt
1/2 teaspoon allspice
1/2 teaspoon fennel, ground
black pepper, ground, to taste
2 juniper berries, chopped
rich duck stock, clear, as needed
Apple Gelee, recipe follows, as needed
Servings: 10
1. Immerse the foie gras in ice water for 2 to 3 hours. Then remove it from the ice water and hold at room temperature for approximately 30 minutes to allow it to soften slightly. Bisect the lobes of the foie gras and carefully remove all evident veins.
2. Place the foie gras pieces in a hotel pan without letting them overlap. Season them with the cognac, salt, allspice, fennel, pepper and juniper berries.
3. Lay a 12-inch X 12-inch (30-centimeter X 30-centimeter) piece of plastic wrap on a work surface. Divide the foie gras in half and place half of it on the plastic wrap and roll into a tight cylinder. Repeat with the other half. Refrigerate both rolls overnight.
4. Remove the foie gras from the refrigerator and hold at room temperature for 30 mintues. Lay a 12-inch X 12-inch (30-centimeter X 30-centimeter) piece of cheesecloth on a work surface. Remove one roll of foie gras from the plastic and transfer it to the cheesecloth. Roll the foie gras very tightly in the cheesecloth, twist the ends of the cloth very tightly and tie with kitchen twine. Then tie the roll at two even intervals to prevent the foie gras from becoming misshapen during cooking. Repeat with the second foie gras roll.
5. Prepare an ice bath large enough to hold the rolls. Heat 4 quarts (4 liters) of water in a wide shallow pot to 185°F (85°C). Working with one roll at a time, poach the rolls for 1 minute and transfer them directly to the ice bath. Chill the foie gras in the ice bath for 15 minutes.
6. Remove the foie gras rolls from the ice water, wrap them in absorbent kitchen towels and hang in the refrigerator for 12 to 24 hours.
7. To make the duck gelée, reduce the duck stock to 1 to 2 cups (250 to 500 milliliters) of liquid. (The greater the gelatin content, the less reduction is necessary.) Pour into a shallow pan and refrigerate. The finished duck gelée should be gelled and firm enough to hold its shape when plated.
8. To serve, remove the towel and the cheesecloth from the foie gras. Using a hot knife, smooth the sides of the foie gras torchon and cut slices of the desired thickness. Serve with toasted bread, the Apple Gelée and the duck gelée.
Yield: 10 servings
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