Duck Foie Gras with Duck Aspic

Credit: Didier Loire
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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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