Whole Foie Gras confit with rosemary

Recipe by Philippe GARRET, for Sarrade
Difficulty :
Preparation :
20 minutes
Baking :
20 minutes
Type of recipe :
Starter

INGREDIENTS serves 10/12

500 g deveined foie gras
1 g ground Szechuan pepper
1 g ground Muntok white pepper
6 g of Guérande grey salt
500 g of duck fat (enough to poach the foie gras)
1 large bouquet of fresh rosemary

PREPARATION

The day before, heat the duck fat with the rosemary bouquet at 80°C for 1 hour and store in a cool place.

The next day, add salt and pepper to the Sarrade deveined Foie Gras. Reconstitute it and wrap it in a muslin strip and then secure and tie it up like a sweet.

Heat the duck fat in a pot until 100°C.

Immerse the Foie Gras for 30 minutes in the fat.

Once cooked, drain well and store it in a cool place for a while.

When warm, tighten the muslin strip well (or use a new one) to restore it to its original shape and keep it cool.

Serve after 2 days.

Chef's tip: You can use duck fat with rosemary. Once filtered, it will be excellent for flavouring a stir-fry of Ratte potatoes with Jerusalem artichokes.

Enjoy your meal