Foie gras in fat is the perfect starter all year round, but perhaps most topical as Christmas approaches. Of course, it works perfectly with duck liver too, the main thing is to use fattened stock. Whether you're making it at home or as a side dish for a chef, you can't go wrong with this recipe!
Ingredients for foie gras
- 1db fatty foie gras
- 1kg goose fat
- 1dl Tokaji Aszú
- 6 rosemary sprigs
- tweets ground red paprika
- 1 head garlic
- salt, pepper to taste
Ingredients for the onion jam
- 0,5 kg red onion
- 15 dkg granulated sugar
- 1 dl whiskey (scotch)
- 2,5 dl cola
- 1 tbsp salt
- to taste pepper
- 1 eq apple cider vinegar
Preparing the foie gras
- Separate the foie gras into lobes, and then remove the veins if necessary. Season with salt and pepper. Fry the crushed garlic in a little fat and add the fresh rosemary sprigs. Fry the foie gras in this aromatized fat and bake in a preheated oven at 180 °C for 15 minutes, pouring Tokaji Aszú over the foie gras halfway through.
- Meanwhile, prepare the red onion mash by caramelizing the granulated sugar in a little fat. Add the thinly halved or sliced red onion, salt, whiskey and flambé. When the onions have shrunk a little, season with ground black pepper and pour over the cola. Simmer until the jam is syrupy. At the end, glaze with a little apple cider vinegar.
- To prepare the fat, heat the goose fat. Add the whole garlic, rosemary sprigs and cook for a few minutes to allow the essential oils to work.
- Once the liver is cooked, choose a nice glass jar and sprinkle a little ground red paprika in the bottom. Place the foie gras on top and squeeze the flavoured fried fat over it, place the fried garlic next to the liver and leave to cook.
Serve with toasted buttered calabash and the red onion marmalade.
Enjoy your meal!
