Instructions
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
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