Difficulty [usr 4]
The day before, liver maceration:
Keep the foie gras in its intact shape, do not separate the lobes, do not disgorge it, do not denervate it. Just take care to scrape and remove very carefully, using the small paring knife, all the green traces left by the pocket of bitter gall between the two lobes of the liver. Season it on all sides with 8 g of fine salt and 2 g of white pepper, and let it macerate like this in a soup plate, overnight in the refrigerator.
The next day, cooking the liver:
Melt the goose fat in the terrine over a heat or in an oven previously heated to low (160°C -th. 5) and bring it to an imperceptible simmer. Take the liver out of the fridge 1 hour before and let it cook at the same temperature for 15 minutes, turning it over halfway through cooking. Take it out of the terrine with the help of the slotted skimmer and place it delicately on a flat plate. Cover it hermetically with aluminum foil, and, as soon as the liver is cooled, bring it in as it is, overnight, in the refrigerator.
Finish and presentation:
In the first saucepan, dissolve the instant jelly powder in 25 cl of cold water, then bring the mixture to a boil. In the second saucepan, boil together, for 2 minutes, the 10 g of sugar and the 4 tablespoons of vinegar, until the liquid becomes syrupy and has a nice caramel color.
Transfer the syrup to the first saucepan and add the teaspoon of Armagnac; Place the pan in a basin filled with crushed ice and stir with a spoon until the mixture cools and just begins to jelly.
Take the foie gras out of the fridge, place it on the hollow oval dish, and coat it with a tablespoon of half the ready-to-serve jelly. Sprinkle regularly with 5 g of mignonette pepper and finish coating with the remaining jelly. Put the foie gras in the refrigerator and let it rest for at least 1 hour before serving.
Present the whole liver to the guests and cut it in front of them into slices 1 cm thick; serve it with its jelly and large slices of toasted country bread.
Homemade tips and ideas:
You can keep this foie gras for 1 month in the refrigerator, here's how:the day after cooking, after having drained it well, wrap it entirely in aluminum foil which will perfectly fit its shape, put it back in its terrine pan, covered with the melted fat, and put it in the cold. So at any time, you will have the possibility of offering your guests a perfect whole foie gras:the fat keeps its softness and the aluminum foil its primitive shape. Serve as is or topped with the pepper jelly from this recipe.
Source:recipe by Michel Guérard. Eugenie-les-bains. Fabienne Labeyrie's foie gras.
