Port and Cracked Pepper Gelée for Foie Gras

Preparation info

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By James Peterson

Published 1991

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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 2 cups 500 ml
cracked black pepper 1 tsp 5 ml
tawny port (or to taste) ½ cup 125 ml
salt and pepper to taste to taste


  1. Bring the gelée stock to a simmer. Add the cracked pepper and turn off the heat. Cover the pot with a lid so that the stock cools slowly, giving the pepper time to infuse.
  2. When the gelée stock has cooled to room temperature, add the port to taste. The exact amount will depend on the flavor and style of the port.
  3. Strain the gelée stock. Test a small amount in the refrigerator to judge the consistency. Season with salt and pepper as the stock cools. Serve the chopped gelée on the plate next to slices of the foie gras.