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Hot Duck Foie Gras with GrapesTheWorldWideGourmet.com

Flavors of France

Total time: more than 2 hr

Preheat the oven to 180° C (350° F)
Marinating time: Overnight
Preparation time: About 30 minutes
Cooking time: About 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:164.6 kcal

Proteins:4.7 g

Fats:2.1 g

Carbohydrate:31.5 g

Fibers:3.2 g

Sugar:1.5 g

Cholesterol:15.2 mg

Sodium:42.2 mg

Calcium:22.6 mg

Energy:470 kcal

Proteins:13.4 g

Fats:6.1 g

Carbohydrate:89.9 g

Fibers:9 g

Sugar:4.4 g

Cholesterol:43.5 mg

Sodium:120.5 mg

Calcium:64.5 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

600

g

duck foie gras or goose liver

400

g

white grapes

100

ml

white wine

60

ml

port

2

carrots

1

onion

10

g

goose fat

200

ml

veal stock

salt and pepper

METHOD

Preparation - the day before

  1. Wash the grapes and remove them from the stems. Peel them and carefully remove the seeds from each grape.
  2. Place the grapes in a bowl with the white wine and Port. Cover with plastic wrap and refrigerate.

The day of serving

  1. Preheat the oven to 180° C (350° F). Carefully clean the foie gras, removing any small veins, green bits, blood and fat. Wipe quickly and pat dry with a towel.
  2. Peel and wash the carrots and slice into thin rounds. Peel and cut the onion into strips. Place the vegetables and goose fat into a heavy cocotte (Dutch oven). Lay the foie gras on top.
  3. Cover everything with a sheet of parchment paper. Put the lid on the cocotte and place in the oven for 15 to 20 minutes.
  4. Gently drain the grapes, reserving the marinade.
  5. Once the cocotte comes out of the oven, remove the foie gras and degrease the pan. Keep the foie gras warm.
  6. Place the cocotte over medium heat and add the veal stock and the marinating liquid from the grapes. Reduce by half and strain.
  7. Pour the sauce into a small saucepan and heat gently for 3 or 4 minutes. When very hot, add the grapes to heat them through.

Presentation

  1. Cut the foie gras into nice thin even slices and place onto warmed plates.
  2. Spoon the sauce and grapes over top. Serve immediately.

WINE SUGGESTIONS

Zinfandel Rosé

Chardonnay

Riesling

CHEF'S NOTES

This recipe was created by my father Bernard and is a staple on the menu at the Relais de la Poste.



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