Express semi-cooked foie gras, date chutney
Ingredients
Instructions
MI-COOKED FOIE GRAS:
- 1 lobe of whole raw duck foie gras, 500g to 600g
- 2 cl cognac
- 2 cl of red port or madeira
- 7 g fine salt
- 1 g freshly ground pepper
- flower of salt
- pepper seeds
DATES CHUTNEY:
- 2 pears washed and peeled
- 4 figs, dried and cut into small cubes
- 8 Medjool dates, pitted and cut into small cubes
- ½ onion peeled and chopped
- 25 g of honey
- 25 g sherry vinegar
UTENSILS :
- 1 tray + 1 tablespoon + 1 roll of cling film
- 1 microwave oven + 1 plate + 1 paring knife
- 1 cutting board + 1 chef's knife + 1 sole fillet knife
- 1 low saucepan + 1 spatula + 1 salad bowl
- On your very clean work surface, place a tray with your lobe of foie gras, then remove the small lobe from the large lobe.
- Begin to devein it from the inside using a spoon, according to the technique explained by the Chef.
- Remove the main veins and separate the flesh well without breaking the outer flesh too much, salt and pepper, season with cognac and red or Madeira port.
- Unroll the film on your work surface and place the foie gras on it.
- Roll it in the film and form a generous roll without compressing it too much, it must be the length of the foie gras but remain tight.
- Place the roll on a plate and put it in the microwave for 2 minutes 30.
- Take it out, then, using the paring knife, make 3 points to expel the air, roll it up again in a sheet of cling film and immerse it in an ice water bath for 30 minutes.
- Then put it in the fridge. You can leave it in the refrigerator for up to 5 days.
- Cut the pears into not too big cubes.
- In a sauté pan, pour the honey and vinegar, form a blond caramel, add the chopped onion then the cubes of figs, dates and pears.
- Let cook for 15 minutes. When cooked, remove to a small bowl and refrigerate until ready to serve with slices of foie gras.
- Take the foie gras out of the fridge when it is hard and peel it. Trim excess fat if desired.
- Dip your fillet of sole knife blade in very hot water, this will avoid breaking the slices of foie gras.
- Then cut the slices and place them on the plates. Sprinkle with a little fleur de sel and peppercorns.
- Serve with chutney and toast, you can also add some fresh fruit.
Express semi-cooked foie gras, date chutney
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Express semi-cooked foie gras, date chutney Recipe – Express semi-cooked foie gras, date chutney Recipes
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