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Recipe for Cognac-Cured Foie Gras with Baked Pear and Shallot Relish
Flavien Desoblin of The Brandy Library
Adapted by
June 2007

Yield: 1 serving


    Cognac-Cured Foie Gras with Baked Pear and Shallot Relish
    Foie Gras Terrine:
  • 600 grams fresh duck liver
  • ½ liter milk
  • ½ liter water
  • 6 grams salt
  • 3 grams pepper
  • 2 pinches grated nutmeg
  • 6 centiliters Pineau des Charentes or 2 centiliters Cognac

    Shallot Relish:
  • 700 grams shallots roughly chopped
  • 40 grams butter
  • 5 ounces white wine
  • 10 ounces honey
  • ½ teaspoon cinnamon
  • ¾ cup currants
  • Pinch of pepper

    Port Wine Reduction:
  • 2 750-mililiter bottles of red wine
  • 2 cups granulated sugar
  • 1 cinnamon stick
  • 15 juniper berries

    Baked Apple:
  • 1 small apple
  • Honey

    To Assemble and Serve:
  • 1 baked apple
  • 1 slice foie gras
  • 1 ounce shallot relish
  • Port reduction
  • Fleur de sel
  • Brioche toast points


For the Foie Gras:

Submerge the fresh liver in a mix of milk and water for 2 hours at room temperature. Separate the 2 lobes of the liver on parchment paper and press the flesh to reveal the nerves. Delicately remove the nerves, working quickly to avoid the liver melting down. Fold the liver back together, submerge in a pan of very cold water and refrigerate the submerged liver overnight. Dry the livers with a c–fold towel and roll them in a mix of salt, pepper and nutmeg. Preheat oven to 230°F. Place in a terrine slightly larger than the liver and pour the Cognac on top, pressing down with the palm of your hand. Place the terrine in a baking tray bain–marie and cover with parchment paper. Cook in the oven for 10 minutes then lower temperature to 195°F and cook for another 12 minutes. Remove the terrine from oven and let cool slightly. While terrine is still warm, but not hot, pour the liquid fat into a separate container and reserve. Cut a piece of cardboard to fit snugly on top of the terrine and press down slightly. Place weights on top of the cardboard and refrigerate for at least 4 hours. Remove the weights and cardboard and pour the reserved fat on top of the chilled terrine. Refrigerate for 2 days before serving.

For the Shallot Relish:
Sauté the shallots in a sauté pan with butter until translucent. Add the white wine, honey, cinnamon, currants and pepper. Bring the mixture to a boil, lower heat and reduce until most of the liquid has evaporated.

For the Port Wine Reduction:
Combine the wine, sugar, cinnamon stick and juniper berries. Bring to a boil, and let reduce by ¾ and strain. Yields 16 ounces.

For the Baked Apple:
Preheat oven to 360°F. Coat the apple in a thin layer of honey and bake for ½ hour.

To Assemble and Serve:
Heat the shallot relish. Draw zig–zags across the center of the plate with the Port Wine Reduction. Place a spoonful of the Shallot Relish in one corner and the Baked Apple in the opposite corner. Using a knife with a heated blade, cut 1 slice of Foie Gras Terrine and place in the center of the plate, topping with a pinch of fleur de sel. Serve with the toast points.

Paired With:
25 Year Audry Reserve Special Cognac (80 Proof)


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