Duck Foie Gras Cooked in Grape Leaves with Aged Vinegar Sauce
- 2 large lobes foie gras
- 1 3/4 ounces duck fat (50 g)
- fleur de sel
- 15 fig leaves
Pepper Mixture
Sour Fig Sauce
- 3 duck necks
- 1 shallot
- 3 garlic cloves
- 3 figs
- 1 fig leaf
- 15 black peppercorns
- 1/2 teaspoon Szechuan pepper (2 g)
- 3 cardamom seeds
- 1 pinch five spice mix
- 1/2 Espelette pepper
- 1 orange
- 1 lemon
- 1 1/4 cups duck stock (30 cl)
- 3 1/3 tablespoons sherry vinegar (5 cl)
- 1 1/4 cups reduced port wine (30 cl)
Figs and Turnips
- 6 figs
- 1 ounce butter (30 g)
- olive oil
- fleur de sel
- 12 turnips, with tops
- 3 1/3 tablespoons chicken stock (10 cl)
Instructions
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
Grind the peppercorns in a mortar to obtain a finely ground mixture. Sieve through a fine-meshed tamis to remove the powder and keep only the flavorful inside portions.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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