Preserved Duck Foie Gras
Step 1: Foie Gras
Remove any bloody parts, the gall, and any excess fat from the foie gras with the tip of a knife.
Season with fleur de sel, pepper, and sugar, then wrap in butcher paper and chill for 12 hours.
Melt the clarified duck fat, heat to 130°F (55°C), add the pieces of foie gras, and soften in the fat.
In the meantime, blanch the joints of the jars, and place on the lids. Pour 2 3/4 tablespoons (4 cl) truffle juice into each jar.
When the foie gras is pliable, delicately remove with a slotted spoon and place in the jars (1 lobe per jar).
Seal the jars and place in a sterilizer or in another large pot, making sure to keep them in place with wedges. Cover with cold water, bring to a boil, and cook, maintaining a constant 195°F (90°C) temperature for 1 hour.
Take off the heat, and let the water cool.
Step 2: Plating
Arrange the jars upside down in the refrigerator for 48 hours, then store upside down in a basement or other cool, dark place. They may be kept in this manner for several years.
The foie gras can be served alone with toasted brown bread, a pinch of fleur de sel, and freshly ground pepper.
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