Title: Foie Gras Des Landes
Categories: Appetizer Poultry Offal French
Yield: 12 Servings

1		Duck foie gras; prepared *
4	ts	Armagnac
4	ts	Dry sherry
1	pn	Nutmeg; grated
1	pn	Four spice powder
1	pn	Sugar
10	g	Salt
		Freshly ground white pepper

NB * A duck foie gras should weigh around 600g. Essential preparation is to remove the major blood vessels, the skin and any parts stained by bile.

The evening before, prepare the foie gras as above. Place in a deep plate, season with spices and all the salt. Pour the sherry and armagnac over and leave the liver to macerate overnight in the fridge.

The day of cooking, heat the oven to a very very gentle 70 C (160 F). Place the two lobes (separated for the preliminary preparation) into a terrine which will comfortably hold them when pressed well down. (Typical shape is approximately oval). Put this terrine into a bain marie of near boiling water filled to just below the rim, and slide the whole assembly into the oven. (the bain marie need only consist of a pan, high enough to hold water up to the height of the terrine.) Cook around 35 minutes, making sure the water doesn't get too hot (70C). Remove from oven, allow to cool and refrigerate 24 hours before serving.

Recipe Laurent Blanquis "Foie Gras" Translated & MMed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 11 Jan 97 National Cooking Echo Ä

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