Foie gras mini jars
Personnes
4
Difficulty
Medium
Preparation
20 min
Cooking
min
Budget
Pricey
Idéal avec Moist coarse salt
Ingredients
- 1 LOBE DE FOIE GRAS DE 600 G (FRAIS OU CONGELÉ ET DÉNERVÉ)
- 1 KG DE GROS SEL LABEL ROUGE LE GUÉRANDAIS
- 1 C. À C. DE POIVRE SICHUAN
- 2 C. À S. D’ARMAGNAC
- 1 GRAIN D’ANIS ÉTOILÉ
- 2 CLOUS DE GIROFLE
- 1 BÂTON DE CANNELLE
- 1/2 C. À S. DE GINGEMBRE EN POUDRE
- 10 GRAINS DE POIVRE NOIR
- 2 C. À S. DE VIN DOUX NATUREL, UN MAURY OU UN BANYULS
- 5 BAIES DE GENIÈVRE
- 10 GRAINS DE POIVRE NOIR
- 2 C. À S. DE RIESLING VENDANGES TARDIVES (OU UN VIN MOELLEUX)
Preparation
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Preparation: 20 min
Rest: 12h + 24h
Start preparation the day before. If using fresh foie gras, spread out the lobe and de-vein it with a small, sharp knife and tweezers. If you're using frozen foie gras, thaw the de-veined lobe in the fridge for 12h, before soaking for 15-20 min in whole milk at room temperature. -
Prepare the desired fragrance. For the Asian blend, heat the Szechuan peppercorns in a grease-free pan before grinding them in a coffee grinder or mortar; for the other blends, simply grind the spices.
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Drain the foie gras and pat dry with paper towels. Sprinkle with desired spice blend, then moisten with alcohol. Wrap the foie gras in muslin or gauze.
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Put a layer of coarse salt in a cake tin or terrine and place the foie gras in its mousseline. Cover with the remaining coarse salt. Leave to rest in the fridge for 24 hours.
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On the same day, wash the jars with hot water, rinse and dry. Remove the foie gras cooked in the melted salt. Fill the 4 jars with the foie gras pieces, seal and freeze. They will keep in the freezer for 1 month.
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Don't worry, the foie gras will be just the right amount of salt!
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