Foie gras fondant

1/03/2018

Foie gras fondant in quince jelly with apple and dried apricot chutney

Serves 8

For the foie gras terrine, to simplify your work, you may purchase 200 g of ready-cooked duck foie gras terrine directly.

Otherwise, follow the recipe below:

600 g raw duck foie gras
9 g salt
2 g pepper
2 g saltpetre
2 g sugar

For the chutney

20 g cider vinegar
200 g raw apples, brunoise (cut into small dice)
80 g sugar
100 g dried apricots, brunoise
1 gelatin sheet, soaked

For the foie gras fondant

200 g foie gras terrine
10 g white port
30 g cream
salt and pepper

For the quince jelly

1 kg quince, cubed
2 l water
75 g sugar
3 gelatin sheets
1 sheet of butcher’s paper (pink paper)

Or, to simplify your work:

200 g quince jelly (store-bought)
0.5 dl water
2 gelatin sheets

For plating

balsamic vinegar and herbs

Mise en place

1. For the duck foie gras: Let your duck foie gras lobe purge under running water for 30 minutes. Separate the 2 lobes and carefully remove the veins. Place them on parchment paper. Season with the ingredients. Press into a terrine and refrigerate for 2 hours. Preheat your oven to 100°C and place a bain-marie inside. The water temperature should be around 70°C. Immerse the foie gras terrine for 5 minutes. Cool the terrine in ice water for 15 minutes. Protect it well with food wrap and refrigerate for 1 day.

2. For the chutney: Bring the vinegar to a boil and add all the ingredients; mix well to obtain an even layer 1 cm thick. Keep chilled.

3. For the quince jelly: Cut the quinces into cubes, cook over low heat for 3 hours, strain the resulting juice through a chinois (fine sieve) and reduce to obtain 2.5 dl; add the sugar and the soaked gelatin.

4. For the foie gras fondant: Press the foie gras through a sieve into a bowl, warm the cream and the white port and gently fold them into the foie gras using a spatula; adjust the seasoning. Spread the foie gras between 2 sheets of parchment paper to obtain an even layer 1 cm thick. Chill again for 30 minutes.

5. Cut rounds of foie gras and chutney, assemble in three layers (chutney in the centre); wrap the foie gras assembly tightly in cling film and chill for 2 hours. Glaze the fondants with the quince jelly, then chill again.