Sautéed Duck Foie Gras with Crispy PomeloTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: A few minutes
Cooking time for the foie gras: 4 minutes
Cooking time for the pomelos: 3 hours at 60° C (140° F)
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:131.8 kcal
Proteins:1.1 g
Fats:9.2 g
Carbohydrate:12 g
Fibers:1.1 g
Sugar:5.7 g
Cholesterol:24.3 mg
Sodium:181.6 mg
Calcium:14.7 mg
Energy:389 kcal
Proteins:3.2 g
Fats:27.2 g
Carbohydrate:35.5 g
Fibers:3.1 g
Sugar:16.9 g
Cholesterol:71.7 mg
Sodium:535.9 mg
Calcium:43.5 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
900
g
raw duck foie gras or goose liver
1
sweet potato
2
pink florida pomelos
500
ml
brown chicken jus
180
ml
powdered sugar
200
g
unsalted butter
1
bunch of chervil
fine salt and freshly ground pepper
METHOD
- cut a pomelo or grapefruit into 12 thin slices and sprinkle each slice with 1 tbsp. sugar (applying it to both sides); dry in a 60° C (140° F) oven for 3 hours;
- cook the sweet potato in boiling salted water; mash with 50 g (3 tbsp.) butter;
- in a saucepan, reduce the juice of 1 grapefruit; add the chicken stock and reduce by half; whisk in the remaining 150 g (10 tbsp.) butter;
- slice the duck foie gras into 6 thin slices; season; cook for 2 minutes on each side; drain on paper towel;
- arrange a dollop of mashed sweet potato with the foie gras on the side; drizzle with the sauce; garnish with two pieces of crispy pomelo inserted into the sweet potato; decorate with a few sprigs of chervil.
.......
An original recipe from Gérard Vié, Les Trois Marches, Versailles
SOMMELIER
I suggest a white Burgundy, Hautes Côtes de Nuit 1995, Méo-CamuzetCHEF'S NOTES
Grapefruit is also delicious with fresh foie gras prepared in a terrine. Simply place a slice of grapefruit on toasted bread and eat it at the same time as the foie gras.
