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Duck foie gras confit, pepper and salt


Ingredients:6 people
  • Duck foie gras
    600 g
  • duck fat
    1 box of 1 kg
  • Guérande salt
    100 g
  • fresh crushed black pear
    20 g
  • fresh walnuts
    50 g
  • salad mix
    100 g
  • vinaigrette
    20 cl
  • cloves, peppercorns, chervil, garlic clove
  • duck jelly
    100 g


Preparation:


    Take the foie gras, remove the gall with a paring knife. Season the liver by sprinkling it with Guérande salt and so-called mignonette pepper (cracked black pepper).

    Let it sit for 24 hours so that the liver absorbs the salt. Then gently wipe the liver to remove excess salt and pepper.

    Cook it in cold but oily duck fat. Add clove, garlic clove and peppercorns.

    Raise the temperature to around 70° for 30 minutes.

    Leave to rest for at least 1 day in its fat.

    Remove the liver, wipe it well, sprinkle with Guérande salt and mignonette pepper.

    Arrange a few cutlets of duck foie gras harmoniously, as well as the seasoned salad. Decorate with walnuts, chervil and jelly.

    Duck foie gras confit, pepper and salt

    Christian Constant, The Ambassadors, Hotel de Grillon, Paris.

    Source:Fabienne Labeyrie's Foie Gras.