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Ingredients
- 1 foie gras weighing about 21oz (600g) (goose or possibly duck as you prefer)
- ½C (10cl) of white wine Muscat de Rivesaltes
- 10 fl ounce (30cl) of Maury wine
- ½ ounce (15g) of dark chocolate (bittersweet chocolate with at least 70% cocoa)
- Sea salt, fleur de sel, black pepper, Cubeb pepper
Directions
- Remove nerve and trim foie gras by removing all veins, filaments and gall.
- Cut foie gras into 2/3in (3cm) pcs
- Put pcs of foie gras in a terrine
- Add in Rivesaltes, ½tsp of black pepper and ½tsp of table salt
- Mix well
- Press into the bottom of the terrine
- Cover the terrine well with plastic wrap, making sure which it is air tight and waterproof. Donât hesitate to use several layers of plastic wrap.
- Let it rest one hour in the refrigerator.
- Cook the terrine in a bain-marie at 176°F (80°C) for 10 min
- Remove from bain-marie and place terrine in a tub filled with cool water and ice cubes to quickly stop the cooking
- Leave the terrine in the refrigerator for 2 days
- Bring Maury wine to a boil in a saucepan over high heat
- Reduce to 2/3 and remove from heat
- Add in grated dark chocolate
- Mix till chocolate is completely melted in the wine
- Add in salt and pepper with a healthy pinch of Cubeb pepper
- Take terrine out of the refrigerator and shape dumplings of foie gras using 2 spoons which have been heated in warm water.
- Arrange one dumpling per plate
- Sprinkle with fleur de sel
- Draw a line of Maury and chocolate coulis around the plate
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