foie gras ballontine

michelle taylor

michelle taylor

31st January 2011
michelle taylor

foie gras ballontine

Place the foie gras into a sous-vide bag with 200ml of the spiced marinate and seal. Leave for two h


  • 500g foie gras
  • 100ml port
  • 50ml Armagnac
  • Pinch of caster sugar
  • Pinch of grated nutmeg
  • 3 whole cloves
  • Pinch of allspice


Place the foie gras into a sous-vide bag with 200ml of the spiced marinate and seal. Leave for two hours before placing inwater bath at 55oc for 40 minutes.
Remove and place in a bowl of iced water for 10 minutes. remove the foie gras.
Weigh it and calculate 15g of salt per kilo of cooked foie gras. Sprinkle evenly over the top.
Lay the foie gras on top of double layered cling film, Using all of the clingfilm, roll the foie gras as tightly as possible. Tie each end of this ballotine tightly. Leave in the fridge for 48 hours.

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