Duck Foie Gras Marinated in Madeira with Lavender Honey SauceTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Cooking time: A few minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:175.8 kcal
Proteins:18.6 g
Fats:2 g
Carbohydrate:21.5 g
Fibers:1.4 g
Sugar:10.1 g
Cholesterol:39.9 mg
Sodium:1543.3 mg
Calcium:60.7 mg
Energy:348 kcal
Proteins:36.9 g
Fats:3.9 g
Carbohydrate:42.5 g
Fibers:2.8 g
Sugar:20 g
Cholesterol:79 mg
Sodium:3054.1 mg
Calcium:120.2 mg
SIMILAR RECIPES
Warm Duck Foie Gras in Swiss Chard Greens
Foie Gras Ravioles with Port and Truffle Jus
Marbré of Goose and Duck Liver with Sweet Spices
Seared Foie Gras, Served Cold with Armagnac, Maple Syrup and Cranberries
Hot Duck Foie Gras with Grapes
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
x
50
g
slices of cooked foie gras or goose liver from a terrine or bloc
4
x
50
g
slices of brioche each
*Honey sauce
50
ml
lavender honey
50
ml
aged wine vinegar
400
ml
duck or veal stock
*Garnish
4
cherry tomatoes
4
sprigs of thyme
hazelnut oil
salt and pepper
METHOD
- Cut the terrine into 4 - 50 g (2 oz.) slices; cut each slice diagonally to form 2 triangles.
- Cut 4 slices of brioche; toast on both sides and cut each slice in half.
Honey sauce
- Make a gastrique by reducing the lavender honey and aged wine vinegar until the liquid has almost evaporated.
- Add the duck stock; boil briefly, then reduce over low heat, skimming as necessary.
- Strain the sauce and set aside.
Finishing
- Cut the cherry tomato in a sawtooth pattern and place a sprig of thyme in the center.
- On each plate, place 3 slices of brioche; cover each with a slice of foie gras.
- Dress the mesclun with walnut oil; mound it to the right of the foie gras.
- Place the cherry tomato to the left of the mesclun.
- Heat the honey sauce and spoon over the foie gras.
- Sprinkle the foie gras with a little fleur de sel; serve.
WINE SUGGESTIONS
Merlot
Chardonnay
Pinot Grigio
