Foie Gras Galantine

Ricardo Soares

Ricardo Soares

30th January 2011

Foie Gras Galantine

HEAT A WATERBATH TO 60C - USE A TEMP PROBE TO DOUBLE CHECK

Ingredients

  • 4 lobes DUCK FOIE GRAS
  • 4 tablespoons MADIERA OR COGNAC
  • SALT AND MILLED PEPPER

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.