Duck foie gras with candied orange peel
Ingredients - for 4 persons
- 1 fresh duck liver of 500g
- 3g of white pepper
- 5g of salt
- a little bit of sugar
- 10 cl of White Pineau B.Gauthier
- a zest of candied oranges
Method
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)
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