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Posted 10.16.2007 at 1:00 am
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Chilled Foie Gras Marinated With Poudre de Duc, Poached in Marina Alta Muscatel
Sergio Torres. El Rodat, Javea
Preparation
Bleed the foie gras and remove the fine top layer of skin that covers it to better infuse the spices. Blend all of the spices, cover the foie gras and leave to marinate for 12 hours.
Wash the foie gras and boil in the Gastrovac at 65 degrees for 20 minutes, together with the wine and all of the spices. Drain and leave to cool in the fridge. Garnish with a jelly of apple with spices, and some herb and lettuce leaves to give a refreshing touch to such a spicy recipe.
Ingredients
400-500g foie gras, approx
Lettuce shoots
4 liters sweet white wine
1 cinnamon stick
The peel of 1 lemon
The peel of 1 orange
Thyme
1 bay leaf
Indonesian pepper
Jamaican pepper
Szechuan pepper
Vanilla
Galangal
Nutmeg
Saffron
Clove
Ginger
Cinnamon
Mace
Cardamom (grains of paradise)
Sugar
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