Duck foie gras with candied orange peel
Ingredients - for 4 persons
For candied orange zest.
Take the zest without the white skin. Put in cold water and bring to the boil very gently, remove and drain.
Make a 30% syrup, i.e. 1 L of water and 300 g of sugar. Boil well, add the zest. Cook until the zest is translucent.
Drain well and store in a container with powdered sugar.
Prepare the liver by cutting it in half lengthwise and removing the nerves with a teaspoon.
Season the liver with the ingredients and leave to macerate overnight. Then mold the liver in plastic film, tightening well and making several turns of film.
Cook in a broth (vegetable or other) for 10 to 12 minutes at a very low simmer and take it out. Unmold after complete cooling.
Serve the liver as you wish, thinly sliced on a plate decorated with orange zest or on toast.
Accompany your liver with a glass of Très Vieux Cognac Bernard Gauthier (served ice cold).
Recipe made by Jean-Yves Homo – Restaurant La Ciboulette – Saintes (17)