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Millefeuille of Spice-Marinated Foie Gras, Confit Figs and Madeira AspicTheWorldWideGourmet.com

Flavors of Switzerland

Total time: more than 2 hr

Marinating time: At least 8 hours
Cooking time: A few minutes
Chiling time: At least 2 hours

Difficulty: Difficult

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Nutritional values

per 100 g

Energy:195.4 kcal

Proteins:2.9 g

Fats:7.9 g

Carbohydrate:20 g

Fibers:4 g

Sugar:6.4 g

Cholesterol:0 mg

Sodium:849.7 mg

Calcium:62 mg

SIMILAR RECIPES

  • Warm Duck Foie Gras in Swiss Chard Greens

  • Duck Foie Gras Marinated in Madeira with Lavender Honey Sauce

  • 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

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

1

g

lobe of foie gras or goose liver

2

g

sugar

*Spice mixture

10

g

herb bennet root (or a little ground cloves)

3

g

sichuan pepper

3

g

cinnamon

1

g

star anise

5

g

black pepper

*Figs

150

ml

madeira

3

g

agar agar

2

figs

20

g

pine nuts

20

g

pistachios

balsamic vinegar

METHOD

The evening before
1. Devein the foie gras and shape into a cylinder approximately 5 cm / 2" in diameter.
2. Combine the salt, sugar and half the spice mixture; grind in a mortar; season the foie gras and wrap in plastic wrap and a cloth; let marinate overnight in the fridge.

Figs and sauce
1. In a small saucepan, combine the other half of the spice mixture with the Port and Madeira; heat and flambé.
2. Cook the figs in the mixture very slowly over low heat.
3. Remove the figs; strain and reserve the liquid; set aside 2 tbsp. of the liquid for the sauce + 1 tbsp. for the figs.
4. To the remaining liquid add 2 g agar agar; cook for 2 minutes, then pour onto a tray; set aside.
5. Dice the figs; combine them with the toasted pine nuts and the coarsely chopped pistachios. Combine with 1 tbsp. of the cooking liquid from the figs.
6. Sauce: in a small saucepan, combine 2 tbsp. of the cooking liquid from the figs with a splash of balsamic vinegar; reduce until syrupy.

Assembly
1. Cut the foie gras into 3 mm (1/8") slices.
2. In a mold, form the millefeuille by alternating slices of foie gras with the fig mixture; end with a slice of the aspic cut from the chilled tray (see figs, #4); refrigerate. Unmold just before serving.

Serving
1. Slice the terrine widthwise. Place on piece on each plate.
2. Place a little trail of fleur de sel, cracked pepper and sauce on each plate.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Riesling



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