(Christmas recipe) Foie gras with figs
Traditional recipes eagerly awaited by guests, cuisine echoing the origins of the members of the household or even dishes recently included on the menu for end-of-year reunions… Many families skillfully concoct their essential little dishes. Those of the Pilgrim are no exception. Éric Hahn, our editorial secretary, invites you to his table.
- Preparation. 30 mins.
- Cooking. 1 hour.
- To prepare in advance.
- For 6-8 people. 1 raw duck foie gras (500/600 g) of extra quality (deveined if possible) – 3 soft dried violet figs – 8 cl of Pineau des Charentes – 8 g of fleur de sel – 3 g of peppercorns – 10 g of brown sugar.
- Add the fleur de sel, pepper and brown sugar in a mortar, crush them finely with a pestle.
- Separate the two lobes of the liver. Sprinkle them with Pineau des Charentes over a salad bowl, then season them on all sides with the salt, pepper and brown sugar mixture.
- Cut the smaller lobe into two pieces, Pack them into the bottom of a porcelain terrine, smooth side down, leaving no air pocket. Arrange the figs cut in half on top, pour in a little recovered pineau and cover with pieces of the large lobe, smooth side up. Pack well to fill all the gaps and sprinkle with the remaining pineau. Leave to rest for 2 hours in the refrigerator.
- Preheat the oven to 120°C (th. 4). Pour boiling water into a dish and place the terrine on it, which must be two-thirds submerged. Place in the oven, reduce the temperature to 90°C (th. 3) and allow 1 hour of cooking. If you have a probe, the core temperature should be between 50 and 55°C.
- Take the terrine out of the oven, collect the exuded fat using a spoon and keep it in a bowl. Leave to cool for 2 hours, cover with a wooden board the inside dimensions of the terrine (board that you will have previously wrapped in a sheet of baking paper), place a weight on top (a tin can for example) and place cool overnight.
- The next day, remove the board, melt the fat previously collected at the end of cooking and pour it onto the surface of your foie gras so as to cover it completely. Place the lid on the terrine and refrigerate it, it will keep there for 5 days and will then be at its best flavor.
