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Add a photoServings: 1
Ingredients
- 1 1/2 lb Foie gras
- 1 Tbsp. Salt
- 1 tsp Freshly grnd white pepper
- 2 Tbsp. Brandy
- 1/2 tsp Nutmeg French beans Walnut dressing Shallots Country bread
Directions
- Soak the foie gras in a half water, half lowfat milk solution. Split the foie gras into two pcs. Using a knife delicately remove any blood vessels and pcs of skin from the foie gras.
- Put both pcs of foie gras into one rectangular shape and place in a shallow dish. Sprinkle the salt, white pepper, brandy and nutmeg onto the foie gras. Cover with cling film and leave to marinate in a fridge for 24 hrs.
- After 24 hrs lay a long sheet of cling film on a flat surface. Remove the foie gras from its shallow dish and place on top of the cling film. Fold over the foie gras lengthways and pat into a cylindrical shape. Tightly roll the foie gras in the cling film till it has been covered in about five layers.
- Twist the ends of the ballotine till the cling film is taut. Tie the ends with string. Take a piece of muslin half the length of the cling film and tightly wrap the ballotine. Tie the ends with a string and tie the string the whole length of the ballotine.
- Place the ballotine in a pot of simmering water for 3 min. Prod the ballotine with a needle several times and twist the ends so which the fatty juices seep out of the foie gras. When the liquid becomes pink you should stop twisting the ends.
- Re-tie the ends of the ballotine to make it taut and place in the fridge for 24 hrs.
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