christmas recipe: duck foie gras from la fruitière

We've snatched the recipe for homemade foie gras from our chef, just for you!
Get ready for an explosion of irresistibly delicious flavors!

for 10 people

Ingredients for foie gras:

• 1 kg of foie gras
• 10 g of Cognac
• 12g of salt
• 3 g of pepper
• 1 g of brown sugar
• 1.2 kg of brioche

Ingredients for Chartreuse jelly:

• 250 ml Chartreuse
• 750 ml of water
• 50 g of sugar
• A pinch of pepper
• 15 sheets of gelatin
• 2 drops of green food coloring

Foie Gras Preparation:

1. In a bowl, mix salt, pepper, and brown sugar.
2. Place the foie gras on a tray. Season it generously with the prepared mixture and sprinkle it with Cognac, making sure to cover it on both sides.
3. Let the foie gras marinate in this mixture for 24 hours to absorb the flavors.
4. After the marinating time, remove the foie gras, mold it gently, and press it to obtain a compact terrine.
5. Then vacuum-seal the foie gras to preserve all its flavors, and steam it at a temperature of 56 degrees. Monitor the cooking, and as soon as the core temperature reaches 50 degrees, remove the foie gras from the oven. Let it rest for about 15 minutes.
6. Place it in the refrigerator until completely cooled.
7. When serving, unmold the foie gras using a blowtorch and a sharp knife to detach the edges.

Chartreuse Jelly:

1. In a saucepan, combine all the ingredients and bring to a boil.
2. Pour this hot mixture onto a tray.
3. Let it cool until the jelly solidifies, then roughly chop it to get irregular pieces.

Assembly:

Toast the brioche on both sides and let your creativity run wild for plating! Feel free to enhance your dish with Chartreuse jelly, which will add a unique aromatic touch. A few edible flowers here and there will add a colorful and aesthetic touch to your presentation.