Duck Foie Gras with Salsify and Fruit in Château-Chalon Sauce
Château-Chalon Sauce
- 1 pound duck bones (500 g)
- 1 ounce foie gras trimmings (30 g)
- 1 ounce duck fat (30 g)
- 3 1/2 ounces shallots (100 g)
- 2 garlic cloves, unpeeled
- 10 grapes
- 1 cup Château-Chalon wine (20 cl)
- 1 1/4 cups duck stock (30 cl)
Instructions
Step 1: Foie Gras
Remove the gall, the nerves, and the bloody parts from the livers. Remove the thin parts at each end, which would dry out during cooking.
Season the foie gras, and start cooking in a cold cast iron cocotte. Bake at 390°F (200°C). Brown on all sides, and finish cooking by covering with aluminum foil.
Remove and cover with plastic wrap until ready to use.
Step 2: Château-Chalon Sauce
Brown the duck bones in a cast-iron cocotte with 1 spoon of duck fat. Caramelize over a low heat, then add the unpeeled garlic, the sliced shallots, and the foie gras trimmings. Sweat without browning, add the crushed grapes, and pour in the Château-Chalon. Reduce by half, add the duck stock, and cook for 30 minutes to thicken.
Filter through a fine-meshed sieve without pressing down on the solids. Season as needed with freshly ground black pepper and salt, and add a dash more wine.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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