Foie gras in all its glory for Christmas and New Year’s Eve22-12-2017
Traditionally spread on toasted bread with a bit of fig, foie gras is back in France this year in a variety of forms. Time to get inspired!
Fauchon’s new take on pâté en croûte
It’s coming back into fashion on social media. Fauchon, the celebrated gourmet food store and delicatessen for fine fare “Made in France”, has seen its sales of pâté en croûte rise 15% to 20% every year and does not regret going back to an age-old recipe. At its store located in place de la Madeleine in Paris, the star pâté en croûte during this holiday season is a checkered treat, made with duckling and chicken.
The homemade Koulibiac crust surrounds a fine stuffing of Challans poultry matured from 24 to 48 hours, black truffle and duck foie gras. There is also the pâté en croûte made with porcini mushrooms, duck and pork and infused with jasmine made by Sébastien Monceaux for Fauchon. Want to try your hand at cooking one of these monumental recipes in your own kitchen? Make sure you have a deveined lobe of good quality duck foie gras.
Original: foie gras with persimmon
This recipe is easy to make, as you simply need to take two persimmons, very trendy these days, wash them and peel them. Next, remove the flesh, cut it into small pieces and mix it with a semicooked duck foie gras. To finish, simply stuff the persimmons with the mixture for a delicious discovery that blends the gastronomy of south-western France with a touch of the exotic.
Thierry Marx reinvents foie gras for Maison Dubernet
The chef, whose roots run deep in the countrysides of Gascony, has created a collection of holiday season recipes for the renowned creator of gastronomic specialties from south-western France. Curtains up on foie gras, the first taste experience dreamt up by Thierry Marx for Maison Dubernet. The recipe by Thierry Marx stands out through its subtle, delicate seasoning with hazelnut oil that brings out the natural flavour of duck foie 100% made in south-western France, without any unnecessary extras. Available in semi-cooked (in tins and jars) and preserved varieties, this foie gras can be eaten alone or jazzed up with a bit of freshly ground pepper or a dash of fleur de sel, quite simply. Though Thierry Marx will not reveal his recipe, the foie can be purchased on the website as well as at the Maison Dubernet shops in Paris, Bordeaux, Lyon and Saint-Sever and can of course also be enjoyed at the chef’s restaurants.
To finish, here are two recipes made with foie gras that you can cook up right in your own home:
Pot-au-feu with foie gras
Ingredients (serves 4)
– 4 large slices of very good quality fresh foie
– 4 carrots
– 1 leek
– 2 turnips
– 2 potatoes
– 1 petit onion pricked with 2 cloves
– 1 bouquet garni with celery
– 2 litres of very good pot-au-feu bouillon
– Fleur de sel
– freshly milled pepper
Cut each of the vegetables into large chunks. Bring the pot-au-feu bouillon to a boil in a large saucepan, add the bouquet garni, onions and carrots, and simmer. 5 minutes later, add the turnips and leek. Add the potatoes five minutes later and cook for 30 minutes. Cut 4 thick slices of foie gras. When the vegetables are cooked, remove them from the saucepan and keep them warm. Reduce the heat slightly, gently lay the slices of foie gras on the bottom of the saucepan and poach them in the bouillon for five minutes. Serve the vegetables in warm plates, place a slice of cooked foie gras in each plate, pour on the bouillon and sprinkle a bit of fleur de sel and freshly milled pepper on each slice of foie gras. Serve and enjoy!
Delpeyrat’s toasts of foie gras, pear and vanilla
Ingredients (serves 4)
– 1 punnet of escalopes of fresh foie gras
– 4 large slices of brioche bread
– 2 pears
– 20 gr sugar
– 100 ml water
– 1 vanilla bean
– A few leaves of rocket
– Fleur de sel
– 5-peppercorn blend
Slice open the vanilla beans and remove the seeds. Boil the water with the sugar and half of the vanilla seeds. Cut the pears into thin slices and then poach them for 2 to 3 minutes in the vanilla syrup until they are tender. Drain. Brown the escalopes of foie gras for 2 or 3 minutes in a frying pan, just until they are golden on both sides. Sprinkle with vanilla. Lay the pears, an escalope of foie gras and a leaf of rocket on the slices of bread. Sprinkle with a pinch of fleur de sel and ground pepper and serve immediately. Enjoy!