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Foies gras on brioche with vendage tardive wine jelly

Preparation

10 minutes

Cooking

5 minutes

Servings

8 servings

Foies gras on brioche with vendage tardive wine jelly
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Ingredients

By Pasquale Vari, Institut de tourisme et de l'hôtellerie du Québec

 

200 g (7 oz) foie gras au torchon (homemade* or store-bought)
125 mL (1/2 cup) white wine, Vignoble du Marathonien Vendange Tardive 2012
2 g (about 1 tsp) gelatin powder
8 slices brioche
30 mL (2 tbsp) unsalted butter
16 sprigs chervil

 

Homemade foie gras au torchon

450 g (1 lb) foie gras
7 mL (1 tsp) sea salt
1 pinch freshly ground pepper
125 mL (1/2 cup) apple cider
3 L (12 cups) duck, or poultry, stock

Directions

 

  1. In a bain-marie, heat the wine to 60°C (140°F). Add the gelatin powder and whisk gently. Transfer the mixture into a coffee mug and refrigerate until congealed, about one hour.
  2. Cut the brioche slices with a 3-cm (1¼-in) round cookie cutter. In a frying pan over medium heat, lightly brown the pieces of bread in the butter. Set aside.
  3. Cut the foie gras into slices 1-cm (1/2-in) thick, and place one on each piece of brioche. Slide the congealed wine gelatin from the mug and cut into 1½-cm (¾-in) cubes. Place one gelatin cube on each foie gras slice and garnish with a sprig of chervil.

 

 

 

Homemade foie gras au torchon

 

  1. Prepare the seasoning by combining the salt and pepper.
  2. Take the foie gras out of the refrigerator 2 hours before beginning.
  3. Separate the 2 lobes. With your fingers, spread the larger lobe open along its length and remove the main vein. For the smaller lobe, remove the 2 veins. Season the lobes with the salt and pepper. Marinate in the apple cider and refrigerate for 24 hours.
  4. Roll the foie gras into 12-cm or 15-cm (5-in or 6-in) logs (3 cm [1 in] in diameter) and wrap tightly in cheesecloth or plastic. Tie the ends with string.
  5. Simmer duck stock, salted, and submerge the logs of foie gras. Cook for 3 minutes. Drain and let cool in a bowl of ice water. Refrigerate until firm.

 

 

 

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