Some recipes for preparing fresh foie gras suggest wrapping it tightly in a clean towel and poaching it (foie gras en torchon). If you use this method, be sure to poach the foie gras in the natural gelée stock, to enhance the gelée’s flavor. If the foie gras is baked in a terrine, add the natural gelée that floats to the top of the terrine to the gelée stock in this recipe. I recommend exposing the port to vacuum for 20 minutes in order to make it less alcoholic, but this isn’t essential if you don’t have the requisite equipment.
|natural veal, chicken, or game gelée stock|
|cracked black pepper|
|tawny port (or to taste)|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.