Confit foie gras, plums in vinegar

Confit foie gras, plums in vinegar

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Treat yourself with this incredible recipe of confit foie gras, cooked in salt and plums in vinegar.

Ingredients for 4 persons :

Pickled plums

  • 1 kg of plums (Quetsches)
  • 500 g of caster sugar
  • 50 cl of rice vinegar
  • 1/2 stick of cinnamon
  • 4 cloves
  • 1 sheet of laurel

Foie gras

  • 300 g raw duck foie gras
  • 20 cl of milk
  • 1 pinch of salt
  • 1 pinch of pepper
  • 2 kg of coarse salt

To discover: all our foie gras-based recipes

Confit foie gras, plums in vinegar

For the pickled plums:

- Wash and dry the plums. Place them in a bowl with the cinnamon, cloves and bay leaf.

- Boil the vinegar with the sugar, pour the hot liquid over the plums. Cover and let macerate for 2 days at room temperature.

- The 3rd day: pour the maceration syrup obtained in a saucepan, bring it to the boil. Pour it over the plums. Cover and let macerate again for a day.

- The 4th day: transfer the contents of the salad bowl to a saucepan.

Bring to a boil and simmer for 20 minutes. Gently remove the plums. Place them in jars. Let the syrup thicken before pouring it over the plums. Close tightly.

For the foie gras:

- Immerse the foie gras in the milk. Let it rest for 2 to 3 hours in the refrigerator. Take the liver out and expose it to room temperature 30 minutes before working it. Wipe it off.

- Place the foie gras on a cutting board. Separate the two lobes.

Extract the large central vein and its small branches by gently pulling them. Season it and shape it into a sausage shape.

- Unfold the compresses, wrap the liver in them and tie it up like a roast without tightening too much. Cover with coarse salt and let stand 8 hours in the refrigerator.

- Remove the liver from the refrigerator. Wipe it off to remove the excess coarse salt. Remove the compress and cut it into portions.

- Serve the foie gras accompanied by a few plums in vinegar.

Chef's B.A.ba

The fact of soaking the foie gras in milk facilitates its denervation.


Recipe: T. Debéthune, Photo: C. Herlédan

Video: Parmentier de canard confit au foie gras (June 2022).


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