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Lightly-Cooked Foie Gras with Saussignac Wine and Date MousseTheWorldWideGourmet.com

Flavors of Périgord

Total time: more than 2 hr

Preparation time: 20 minutes
Marinating time: 12 hours
Cooking time: 15-20 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:104.3 kcal

Proteins:0.4 g

Fats:3.1 g

Carbohydrate:3.3 g

Fibers:0.1 g

Sugar:1 g

Cholesterol:11 mg

Sodium:472.6 mg

Calcium:16 mg

Energy:109 kcal

Proteins:0.4 g

Fats:3.2 g

Carbohydrate:3.4 g

Fibers:0.1 g

Sugar:1 g

Cholesterol:11.5 mg

Sodium:493.9 mg

Calcium:16.7 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1000

g

foie gras or goose liver 'extra'

5

g

salt

2

g

pepper

100

ml

saussignac or other sweet wine

*Date mousse

30

g

date paste

30

g

heavy cream, whipped

10

g

hot cream

1

g

gelatin

250

ml

walnut wine

METHOD

Preparing the foie gras

  1. Remove the veins from the foie gras; season with salt and pepper; let rest about 10 minutes to give the liver time to absorb the salt;
  2. place the foie gras on a sheet of plastic wrap; pour the sweet wine over top and wrap up into a tight roll; let marinate for 12 hours;
  3. place into a terrine and cook in a hot water bath (bain-marie) for 15-30 minutes depending on the shape of the terrine – if the terrine is high and the foie gras is squeezed in quite tightly, it should take about 20 minutes. The oven temperature should be 150° C (300° F).

Making the date mousse

  1. Peel the dates and press through a strainer to obtain the date paste;
  2. pour the hot cream onto the date paste to thin it, along with the gelatin which has been softened in a little water;
  3. be sure that the mixture is cool before you fold in the whipped cream, otherwise the cream will fall.

Walnut wine syrup

  1. In a small saucepan over low heat, reduce the walnut wine to two-thirds, until syrupy.

WINE SUGGESTIONS

Sangiovese

Chardonnay

Pinot Grigio

CHEF'S NOTES

A dish enjoyed at the Vieux Logis in Trémolat, Périgord Noir



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