- 4 lobes DUCK FOIE GRAS
- 4 tablespoons MADIERA OR COGNAC
- SALT AND MILLED PEPPER
Foie Gras Galantine
Ricardo Soares
30th January 2011
Foie Gras Galantine
HEAT A WATERBATH TO 60C - USE A TEMP PROBE TO DOUBLE CHECK
Ingredients
Method
HEAT A WATERBATH TO 60C - USE A TEMP PROBE TO DOUBLE CHECK
BREAK LOBES AND REMOVE/CLEAN LOBES OF ANY BLOOD VEINS. SEASON WITH COGNAC AND SEASON WELL.
ROLL LOBES INDIVIDUALLY IN CLING FILM INTO AN EVEN SALAMI LIKE SHAPE. THEN VACUUM SEAL INTO A ROUND SHAPE.
COOK FOIE GRAS AT 60C FOR 30 MINUTES, THEN REMOVE AND PLUNGE INTO ICE COLD WATER OR BLAST CHILL.
DATE/LABEL PLACE IN FRIDGE UNTIL REQUIRED.
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