Foie Gras Entier Poché aux Épices

Name: Foie Gras Entier Poché aux Épices (Whole Foie Gras Poached with Spices)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: For 6
Cuisine: French
Ingredients: Star anise 3 pods; Sea salt; Soft brown sugar 30 g; Crème de cassis 150 ml; Cloves 3; Powdered ginger 1 teaspoon; Red wine 2 L; Ground cinnamon 1 teaspoon; Quatre-épices 1 teaspoon; Whole fresh foie gras 1

Whole Foie Gras Poached with Spices

Preparation info

For
6

Difficulty
Medium
Ready in
55 min

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Whole fresh foie gras 1
Red wine 2 L
Ground cinnamon 1

Europe
France
Main course
Mediterranean
Gluten-free

Method

Make a caramel with the brown sugar, then deglaze with the red wine. Add all of the spices, along with the liqueur, and allow to reduce by half.
Immerse the foie gras in the simmering red wine, remove from the heat, allow the foie gras to cook, turning it over regularly, then allow to cool completely.
Leave the foie gras to chill in the spiced wine.</