Duck Foie Gras
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 407 kcal | (19 %) | ||
| Protein | 22.4 g | (23 %) | ||
| Fat | 27.5 g | (24 %) | ||
| Carbohydrates | 11 g | (7 %) |
Ingredients
- For the foie gras
- 400 grams Duck liver
- 6 Tbsps semi-dry sherry
- 1 tsp thyme
- 50 grams fatty Bacon
- bay leaves
- 3 duck legs
- 150 grams fatty, smoked Bacon
- 2, juiced Oranges
- 1 Tbsp pickled, green peppercorns
- 2 tsps salt
- freshly ground pepper
- 75 grams butter
- 65 grams Pastry flour
- 250 milliliters Whipped cream
- For the glaze
- bay leaves
- green peppercorns
- 4 white Gelatin sheet
- 250 milliliters p Port wine
- 1 Orange
Preparation steps
For the foie gras: Soak 200 grams (approximately 7 ounces) of duck liver in a bowl with 3 tablespoons of sherry and thyme. Mince bacon and onions. Cook bacon in a pan, then add bay leaves and onions. Add duck liver.
Remove skin from duck breast fillets and dice. Combine duck breast and smoked bacon. Remove bay leaves from pan. Combine onion-bacon mixture, smoked bacon, duck breast and orange juice in a blender. Add green pepper and remaining sherry and puree. Season with salt and pepper.
Heat butter in a pan and add flour. Deglaze with cream and stir into a lump. Let cool slightly, then stir in eggs. Stir duck mixture. Pour half the mixture into greased ramekins and top with duck liver. Cover with remaining duck mixture and green peppercorns.
Cover ramekins and place in a hot water bath. Bake in an oven preheated to 175°F (approximately 350°F) for about 1 1/2 hours. Remove and let cool on a wire rack.
For the glaze: Soak gelatine in cold water. Heat port wine slightly, squeeze out gelatine and dissolve in wine. Drizzle glaze over foie gras and serve with orange slices.
