Duck Foie Gras with Tender Peaches
- 2 peaches
- 1 basil leaf
- 2 black peppercorns
- 1 ribbon lemon rind
- fleur de sel
Half Stewed Peaches
- 3 peaches
- 4 teaspoons olive oil (2 cl)
- 1 lemon, thinly sliced
- 20 black peppercorns
- 6 basil leaves
Step 1: Duck Consommé
Remove the skin and excess fat from the duck necks and wings, then dice into even cubes. Blanch, starting in cold water. Once at a boil,, drain and cool.
Put in a cast iron cocotte, and add the chicken consommé, the calf’s foot jelly, and the aromatics. Bring to a boil, and skim if needed. Add the bouquet garni, the peppercorns, and the coriander.
Put a sheet of parchment paper on the consommé, cover with a lid, and bake in a 250°F (120°C) oven for 3 hours.
Step 2: Foie Gras
One day ahead, remove the nerves from the top part of the foie gras, and season with salt, pepper, cognac, and port. Marinate overnight.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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