Foie gras
Here's a simple foie gras recipe Get hold of a fresh, uncooked, foie gras. That's the hard part. It should be a real liver from a force-fed duck or goose. Then lay a clean (very clean) tea-towel or muslin cloth on the table. Shake about 200g of sea-salt on to it. Add a dozen crushed black perppercorns, four crushed juniper berries and a pinch of anis seeds on to the salt. Place the foie on to this mixture and roll it around a bit, trying to cover it in the salty mixture. Add more salt on top and roll the foie with the salt up in the tea-towel. Pretty tight. Place this roll in the fridge for 24 to 36 hours (depending on size - 24hrs will do for anything under 600 gr). Take it out and run under cold water to rinse off most of the salt. That's it. Ready to eat. Will keep another 48 hours easily in the fridge. Some people douse it in Armagnac or eau-de-vie before salting ...but I prefer without. Try on toast accompanied by a Sauternes if you can afford it or a dry Muscat white wine from the Roussillon. Simon |
