Whole Foie Gras confit with rosemary
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
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.