Pommeau-flavoured foie gras

Pommeau-flavoured foie gras


Serves 6 people

1 raw foie gras (500 g)
10 cl Pommeau
2 teaspoons salt
1 teaspoon freshly ground pepper
1 teaspoon sugar
1 teaspoon four-spice powder

Remove the veins from the foie gras. Mix together the salt, sugar, pepper and four-spice powder. Season and drizzle the Pommeau over both sides of the foie gras. Re-assemble the lobe of foie gras, roll it in cling film and leave to rest in the refrigerator for 1 hour.

Remove the cling film, place the foie gras onto a clean tea towel, tightly roll the foie gras into a cylinder, tie together both ends of the towel. Plunge the towel-wrapped foie gras into a pot of boiling salted water and turn off the heat under the pan. Leave for 8 minutes. Remove the foie gras, unroll the towel, and then re-wrap it.

Set aside and chill for 12 hours. Serve 2 slices per person accompanied by an apple compote.

Enjoy the foie gras with a glass of well-chilled Pommeau de Normandie.

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