Jean-Christophe Novelli
from
Food Uncut
Jean-Christophe Novelli uses duck liver soaked in madeira and armagnac in a new take on this classic gourmet starter
Jean-Christophe Novelli uses duck liver soaked in madeira and armagnac in a new take on this classic gourmet starter
Fois gras
Method
2. Remove the veins and discard.
3. Soak for 24 hours in the madeira and armagnac until the alcohol is absorbed by the liver.
4. Lay out 3 sheets of aluminium foil on a kitchen surface. Drain the foie gras and place it on the foil. Roll it very tightly into a sausage shape approximately the diameter of a golf ball.
5. Plunge into boiling water for 3 1/2 minutes, then plunge into cold water to stop it cooking.
6. Serve with the French bread.
Prep:
20 min, plus 24 hrs soaking time
Ingredients
2 duck livers3 tsp Salt
1 tsp ground black pepper
2 tsp Sugar
100ml port
100ml Madeira
100ml Armagnac
1 French stick
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