Better than a homemade foie gras terrine? This chef found the easiest and quickest cooking technique for New Year’s Eve…
This year, you have set yourself a daring challenge: prepare your New Year’s Eve menu from A to Z. Including the foie gras that you will serve as a starter on a bed of green salad with a few slices of toasted country bread. Cheating is out of the question: you wouldn’t want a guest to grab your hand in the jar while peeking a little too curiously into the kitchen doorway…
Initially, you were thinking of cooking your foie gras in a terrine, a great classic. But after learning about the subject, you quickly noticed that this type of preparation requires a certain amount of patience and anticipation. Assuming that your lobes are already deveined, you must at least take into account the marinating, cooking and resting times in the fridge (i.e. 3 to 4 days for all the flavors to mingle). Suffice to say that you have to organize yourself in advance. To you who always skips half of the preparations (and completes everything at the last minute, not without a few cold sweats…), the chef Bruno Doucet There’s something simpler to offer: a wine-poached foie gras. The big advantage of this recipe? You can only start the day before the big day without compromising the final result!
Start by pouring 1 liter of red wine (preferably tannic) into a saucepan. Add 1 teaspoon of fleur de sel, 2 star anise, 1 clove, 1 stick of cinnamon, 1 bay leaf, 2 crushed but unpeeled garlic cloves, a few grains of white and black pepper, 1 sprig of thyme and 5 juniper berries. Bring everything to a boil, flambé off the heat and leave to infuse for 10 minutes. Meanwhile, season your whole duck foie gras with fleur de sel and Espelette pepper all over. Then place it in the saucepan of spiced wine, cover with film, then leave to rest for 1 hour at room temperature before reserving for 24 hours in the refrigerator.
The next day, all you have to do is remove your poached liver from the wine, removing any spice residue if necessary, then cut it into slices to place on your serving dish. An absolutely simple and foolproof technique without an oven or bain-marie, which, at least, will not give you livers for Christmas…
