Roasted Duck Foie Gras with Fruit Compote and Caramel with Vinegar, recipe by Roland Mazère, le Centenaire on The Worldwide Gourmet

Recipes>Roasted Duck Foie Gras with Fruit Compote and Caramel with Vinegar

Roasted Duck Foie Gras with Fruit Compote and Caramel with Vinegar Recipe

Recipe

Roland Mazère

Total time: more than 2 hours

Preparation time: 20 minutes
Waiting time: 8 hours
Cooking time: under 30 minutes

Difficulty: Easy

Ingredients

Fruit compote

- 1 tsp. honey

- 1/2 tsp. chopped orange zest

- 1/2 tsp. chopped ginger

- 1/2 Golden apple, peeled and thinly sliced

- 2 apricots, blanched and quartered

- 1/2 peach, blanched and thinly sliced

- 5 g raisins

- 50 ml (3 tbsp.) Monbazillac wine

- 10 ml (2 tsp.) wine vinegar

- salt and pepper

Vinegar caramel

- 25 g (1 oz.) raw sugar (brown crystallized sugar)

- 100 ml (6 tbsp.) red Bergerac wine

- 100 ml (6 tbsp.) balsamic vinegar

- 100 ml (6 tbsp.) Quinquinoix (wine and green walnut-based aperitif)

Method

Foie gras

View cooking technique.

Fruit Compote

Heat the honey until it colours; add the orange zest and ginger and cook briefly. Add the fruit: the apple, apricots, peach and currants.
Deglaze the pan with vinegar and Monbazillac. Season with salt and pepper and let cook for 5 minutes over low heat.
Drain the fruit and reduce the juice by two-thirds. Let the compote cool, pour the reduced juice over top and mix gently.

Caramel with Vinegar

Combine all the ingredients: raw sugar, red wine, vinegar and Quinquinoix and reduce slowly without boiling until 100 ml (6 tbsp.) remains.

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