- 1 fresh duck foie gras, 1 1/4 pounds (600 g)
- 1/4 ounce fleur de sel, for each pound foie gras (7.5 g)
- 1 1/2 tablespoons freshly ground pepper, for each pound foie gras (1.5 g)
- 1 1/4 pounds clarified duck fat (1 kg)
- 1 loaf country bread, 1 pound (500 g)
- fleur de sel
- 1 tablespoon coarsely ground pepper
Duck Aspic
- 2 cups duck aspic (50 cl)
- 2 1/2 teaspoons sugar (10 g)
- 3 1/3 tablespoons aged wine vinegar (5 cl)
- 2 teaspoons aged Armagnac brandy (1 cl)
Instructions
Step 1: Foie Gras
Remove the bloody parts, the gall, and any excess fat from the foie gras with a knife.
Season with fleur de sel and freshly ground pepper, then wrap in butcher paper and chill for 12 hours.
Heat the clarified duck fat in a cocotte until it reaches 212°F (100°C). Skim and let cool to 165°F (75°C) off the heat.
Unwrap the foie gras, and plunge in the fat upside down. Maintain a constant temperature of 158°F (70°C).
After 10 minutes, flip the foie gras over with a slotted spoon, making sure to keep it whole. Continue cooking for 15 minutes.
Check that the foie gras is cooked through, then drain on a perforated stainless steel rack, and cover with plastic wrap. Let sit for 3 hours, turning it over every 30 minutes.
Shape attractively by lightly molding it in a sheet of plastic wrap, and place it in the walk-in for 24 hours.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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