FOIE GRAS PARFAIT WITH ICE CIDER
Serves 12
Preparation and cooking time : 1 hour
Ingredients
- 30 ml (2 tbsp.) Mycryo Cacao Barry cocoa butter or canola oil
- 1 shallot, chopped
- 1 garlic clove, crushed
- 1 sprig thyme
- 60 ml (4 tbsp.) Union Libre ice cider
- 300 gr (10 oz) duck foie gras ROUGIÉ, raw
- 250 gr (9 oz) poultry livers
- 400 gr (13 1/2 oz) unsalted butter, soft
- 5 eggs
- Salt and pepper to taste
- A few toasted bread croutons
The jelly
- 250 ml (1 cup) Union Libre ice cider
- 2 pinches salt
- 2 sheets gelatin
Preparation
- Preheat oven, rack in center, to 100°C (200°F).
- In a hot skillet, sauté the shallot, garlic and thyme sprig in a little fat. Season with salt and pepper and deglaze with the ice cider. Set aside.
- Using a food processor, blend the foie gras and chicken livers with the contents of the frying pan, butter and eggs.
- Strain the mixture through a chinois or sieve and fill into Masson jars or ramekins. Cover with plastic wrap, place on a baking sheet and bake for 15 minutes, depending on the size of the containers.
- Cool in the refrigerator.
The jelly
- In a saucepan, heat the ice cider with the salt.
- Soak the gelatine leaves in a bowl of cold water for a few minutes.
- Squeeze them dry, then stir them into the hot liquid with a spatula.
- Pour the still-warm liquid into a container and set aside in the fridge for 1 hour to allow the jelly to set.
- Using a spoon, turn the jelly into small pieces.
- On each bread crouton, place a small amount of foie gras parfait and a little ice cider jelly. Enjoy.
