Duck Foie Gras Cooked in Grape Leaves with Aged Vinegar Sauce
Sour Fig Sauce
Step 1: Foie Gras
Trim the foie gras lobes, and remove the gall, the nerves and the bloody parts. Remove the fine parts at each end, and trim the lobes into even, round shapes.
Season with salt, then start cooking in a cold, cast-iron frying pan. Move to a 390°F (200°C) oven, and brown on all sides.
Finish cooking in a Pyrex cocotte: wrap the livers in fig leaves and brush in duck fat, then close the cocotte and bake at 430°F (220°C) for 7 minutes.
At the end of the cooking time, season the livers with fleur de sel and the coarsely ground pepper mixture.
Step 2: Pepper Mixture
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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