Traditional Duck Foie Gras

Credit: Didier Loire
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Step 1: Clarifying Duck Fat

Take the fat directly from the duck, and season with gray sea salt and some confectioner’s sugar. Refrigerate in a stainless steel basin, covered with plastic wrap.

Sweat for 24 hours, then rinse several times in cold water under the tap to remove the remaining salt and any liquid. Grind with the main blade of the grinder, and put in a large pot with 3 quarts (3 liters) of water.

Heat over high heat, then cook in a 250°F (120°C) oven to clarify.

After 3 hours, set aside for 30 minutes to allow the fat to separate to the top. Skim off the fat with a small ladle, taking as little liquid as possible, and filter it.

After 24 hours, turn out the cake of fat and remove all the liquid and the remaining impurities at the bottom of the pot. Keep this fat, vacuum sealed, in the refrigerator. It will be used for preserving the foie gras.

Step 2: Foie Gras

Remove the bloody parts with the tip of a knife. Remove the gall and any veins.

Season with fleur de sel and freshly ground black pepper, then marinate for 12 hours in butcher paper in the fridge.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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