Foie gras with Pineau and foie gras "candies"TheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Macerating time: 12 hours
Cooking time: 15-20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:258.7 kcal
Proteins:3 g
Fats:10.3 g
Carbohydrate:39.9 g
Fibers:2.2 g
Sugar:24.4 g
Cholesterol:5.9 mg
Sodium:2042.7 mg
Calcium:22.9 mg
Energy:35 kcal
Proteins:0.4 g
Fats:1.4 g
Carbohydrate:5.4 g
Fibers:0.3 g
Sugar:3.3 g
Cholesterol:0.8 mg
Sodium:276.4 mg
Calcium:3.1 mg
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INGREDIENTS
For 8 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
5
g
salt
2
g
pepper
METHOD
- Devein the foie gras; season with salt and pepper; let rest for 10 minutes so the foie gras can imbibe the salt.
- Place on a sheet of plastic wrap; pour on the Pineau and wrap the foie gras tightly into a roll; marinate for 12 hours.
- Preheat the oven to 150° C (300° F). Place the foie gras in a terrine and cook in a water bath for 15-30 minutes, depending on the shape of the terrine. If the terrine is high-sided and the foie gras fits snuggly inside, it should take about 20 minutes. A thermometer inserted into the center should register 45° C (112° F).
SOMMELIER
Serve with a glass of Pineau des Charentes.
CHEF'S NOTES
Allow between 60 and 100 g of foie gras per person, depending on the menu.
