Duck Foie Gras in Lemon Leaves with Peppered Citrus Marmalade
- 1/2 ounce Sarawak black pepper (15 g)
- 1 1/4 teaspoons long pepper (5 g)
- 1 fresh lemon
- 1 orange
- 1 grapefruit
- 1 3/4 ounces of confectioner’s sugar (50 g)
Peppered Citrus Marmalade
- 4 teaspoons balsamic vinegar (2 cl)
Step 1: Foie Gras
Trim the foie gras lobes, and remove the gall, the nerves, and the bloody parts. Remove the thinner parts at each end, evening out the two lobes and making them round.
Season the foie gras with salt, then place into a cold, cast iron pan. Slide into a 390°F (200°C) oven, and brown on all sides. Finish cooking in a Pyrex cocotte.
Wrap the foie gras in the lemon leaves with the reserved rinds from the marmalade, prepared below, and cover the leaves with duck fat. Close the cocotte, and cook in a very hot oven at 430°F (220°C) for 7 minutes.
Once cooked, season the liver with the spice mixture, prepared below.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse