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Article: Magnum of foie gras.(Recipe)(Brief article)
- Article from:
- Art Culinaire
- Article date:
- December 22, 2008
CopyrightCOPYRIGHT 2008 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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For the foie gras:
14 ounces foie gras, nerves and veins removed
1/3 cup 30-year-old Calvados
1 stick cinnamon
2 teaspoons cloves
For the nut coating:
1 1/2 tablespoons water
1 3/4 ounces granulated sugar
1/2 vanilla bean
Zest of 1/2 orange
1 ounce blanched almonds, finely chopped
1 ounce blanched hazelnuts, finely chopped
Fleur de Sel, as needed
To serve:
Aged Balsamic vinegar
For the foie gras; In container, place foie gras, Calvados, cinnamon and cloves. Cover and refrigerate six hours. Drain foie gras. Using a commercial vacuum-sealng machine, place foie gras in a plastic bag and seal at lowest setting. In a pot over low ...