FoieGras 3.1 (2008): Seared foie gras, apple and ginger, according to the recipe Laurent Brébion ( La Tour des Sens , 38570 Tencin, Isère), enjoyed an impressive Cuvée Marie Charles Hours of 2003 (and not another year!), A wine that could not get the name "dry Jurançon" this year The summer heatwave has prompted an excessive concentration of sugar in the grapes.
FoieGras 3.2 (2009): Foie gras mi-cuit, balsamic jelly and quince release includes major developments and inseparable from the pursuit of taste and pleasure without complex, full-compatible with the wonderful water quince NIAC 3.2 home Bras ( Bras, Laguiole, France), purchased expressly for making this recipe scribbled on a piece of crumpled paper in the Paris metro and we will taste very fresh and without moderation.
FoieGras 3.2
Ingredients (serves 8)
1 lobe of foie gras extra 500 g always sympathetically denervated always by your friendly butcher, 2 quinces, 1 + 1 large enough tablespoon granulated sugar , 1 leaf of gelatine, 50 ml of NIAC 3.2 (water quince home arm), 30 ml of cider vinegar or white balsamic vinegar or apple juice, 5 g salt, black pepper, spicesTerrine Foie gras mi-cuit (J-6 to J-3) J-6
. Remove foie gras from the refrigerator and let it cool a few minutes to soften and be easier to handle. Season the lobes with salt, pepper, spices and drizzle with 20 ml of water quince. Place the foie gras with its marinade in a bowl and cover with plastic wrap. Reserve in refrigerator for 24 hours.J-5. Remove the liver marinated in the refrigerator. Preheat oven to 100 ° C (or 80 ° C for fan oven). Remove the plastic wrap, cover the pot and bake in a water bath for 1 h (I my foie gras cooked in a water bath by controlling the temperature with a thermometer probe; I stopped baking when the heat of the liver reached 50 ° C after about 1h20 cooking in an oven set to 80 ° C). Upon exiting the oven, gently compress the foie gras to remove grease, then place the pot directly in the refrigerator, covered with clingfilm. Place a weight on the width of the bowl on top to exert slight pressure on the liver. Book well in cool 1 or 2, to allow flavors to develop.
J-4 J-3 or . Prepare a jelly quince. Wash the quinces with water clear. Cut the fruit into eight, remove the stalk and bring to a boil in a large pot of water for one hour. After cooking, strain the juice, weigh it and cook in a saucepan on top with equal weight of granulated sugar as syrup of quince. Cook at a rolling boil until the jelly gradually take. Remove from heat and add 10 ml of water quince. Soak the gelatin in a little cold water. Once thoroughly softened, drain and add to the quince jelly. Mix, then pour into a large plate. Place in refrigerator for a quick decision.
J-3 . Remove foie gras from the refrigerator. Cut it in half the thickness direction. Remove quince jelly also taking care of off the spatula to avoid breaking the disk formed in the plate. Spread this disc on the first half of liver, place the other half of faith on the top, remove the excess jelly and wrap in plastic wrap to seal liver and jelly.
Council: Place and the liver within hours or until the day of service in the freezer for a better grip.
Balsamic quince (D Day)
In a saucepan, combine the cider vinegar (Or white balsamic) with water and 1 large quince remaining tablespoon of granulated sugar. Boil the mixture until slightly caramelized. You will use it immediately for the presentation of fatty liver.Sitting Service
Remove foie gras from the refrigerator well in advance so it warms up slowly, without bring it to room temperature. Cut three slices per person extra-thin plates and garnish with caramelized balsamic quince. Serve immediately. Do not forget the essential little glass of water and fresh quince well enjoy!soon,
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