45 Fresh Foie Gras or Calves’ Liver with Pepper Jelly

Name: Fresh Foie Gras or Calves’ Liver with Pepper Jelly
Yield: For four people
Cuisine: French
Ingredients: 1 teaspoon very coarsely crushed peppercorns (‘poivre mignonette’); 1 teaspoon armagnac; 600 g (1 lb 5 oz) duck or goose fat or 600 g (1 lb 5 oz) fresh lard, flavoured by heating with a small sprig of thyme; 1 raw foie gras, weighing 600 g (1 lb 5 oz) or 600 g (1 lb 5 oz) calves’ liver in a piece larded all the way through and all over with strips of smoked streaky bacon fat; 4 tablespoons wine vinegar; 1 teaspoon white pepper; 1 teaspoon caster sugar; 15 g (½ oz) aspic powder dissolved in 250 ml (scant ½ pint) cold water; 1½ teaspoons fine salt

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Foie gras frais en gelée de poivre ‘Foie gras cooked whole’

Ingredients

Main ingredients

1 raw foie gras, weighing 600 g (1 lb 5 oz</

Europe
France
Starter
Mediterranean
Gluten-free

Method

Two days in advance

Macerating the liver

Keep the liver whole. (If using foie gras do not separate the lobes or remove the veins as instructed in the previous recipe, but merely carefully scrape away all traces of the gall bladder from between the lobes.) Season the liver