Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Cold Poached Duck Foie Gras

Name: Cold Poached Duck Foie Gras
Yield: About 12 oz (360 g)
Cuisine: American
Ingredients: fine sea salt; raw domestic duck foie gras; riesling wine; ground white pepper; granular gelatin

Preparation info

About
12 oz

Difficulty
Complex

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Ingredients	U.S.	Metric
Raw domestic duck foie gras, 1–1½

Americas
Europe
United States
Main course
Winter

Method

Procedure

Day 1

Prepare the foie gras according to the Procedure for Cleaning and Seasoning Fresh Foie Gras. Season it with the sea salt and pepper.
Refrigerate the seasoned, wrapped, iced foie gras 24 hours.