{"id":4234,"date":"2018-03-01T12:00:26","date_gmt":"2018-03-01T11:00:26","guid":{"rendered":"https:\/\/dev.rouvinez.com\/blog\/non-classe\/foie-gras-fondant\/"},"modified":"2026-05-28T10:47:30","modified_gmt":"2026-05-28T08:47:30","slug":"foie-gras-fondant","status":"publish","type":"post","link":"https:\/\/dev.rouvinez.com\/en\/blog\/recipes\/foie-gras-fondant\/","title":{"rendered":"Foie gras fondant"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>Foie gras fondant in quince jelly with apple and dried apricot chutney<\/strong><\/p>\n\n<h2 class=\"wp-block-heading\"><strong>Serves 8<\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\">For the foie gras terrine, to simplify your work, you may purchase 200 g of ready-cooked duck foie gras terrine directly.<\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Otherwise, follow the recipe below:<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>600 g raw duck foie gras<\/li>\n\n\n\n<li>9 g salt<\/li>\n\n\n\n<li>2 g pepper<\/li>\n\n\n\n<li>2 g saltpetre<\/li>\n\n\n\n<li>2 g sugar<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>For the chutney<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>20 g cider vinegar<\/li>\n\n\n\n<li>200 g raw apples, brunoise (cut into small dice)<\/li>\n\n\n\n<li>80 g sugar<\/li>\n\n\n\n<li>100 g dried apricots, brunoise<\/li>\n\n\n\n<li>1 gelatin sheet, soaked<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>For the foie gras fondant<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>200 g foie gras terrine<\/li>\n\n\n\n<li>10 g white port<\/li>\n\n\n\n<li>30 g cream<\/li>\n\n\n\n<li>salt and pepper<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>For the quince jelly<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>1 kg quince, cubed<\/li>\n\n\n\n<li>2 l water<\/li>\n\n\n\n<li>75 g sugar<\/li>\n\n\n\n<li>3 gelatin sheets<\/li>\n\n\n\n<li>1 sheet of butcher\u2019s paper (pink paper)<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Or, to simplify your work:<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>200 g quince jelly (store-bought)<\/li>\n\n\n\n<li>0.5 dl water<\/li>\n\n\n\n<li>2 gelatin sheets<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>For plating<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>balsamic vinegar and herbs<\/li>\n<\/ul>\n\n<h3 class=\"wp-block-heading\"><strong>Mise en place<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">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\u00b0C and place a bain-marie inside. The water temperature should be around 70\u00b0C. 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.         <\/p>\n\n<p class=\"wp-block-paragraph\">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. <\/p>\n\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n<p class=\"wp-block-paragraph\">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.  <\/p>\n\n<p class=\"wp-block-paragraph\">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. <\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Finishing<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">Trim the fondants using a heated knife blade.<\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Plating<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\">Place the triangles in the centre of each cold plate, garnish with herb leaves flavoured with balsamic vinegar. Serve with warm toast. <\/p>\n\n<p class=\"wp-block-paragraph\">Wine suggestion: <a href=\"https:\/\/shop.famillerouvinez.com\/products\/marsanne-prafalcon-aoc-valais\" target=\"_blank\" rel=\"noopener\">Marsanne Prafalcon<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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: For the chutney For the foie gras fondant For the quince jelly Or, to simplify [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4223,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[54],"tags":[],"dipi_cpt_category":[],"class_list":["post-4234","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/4234","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/comments?post=4234"}],"version-history":[{"count":1,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/4234\/revisions"}],"predecessor-version":[{"id":4235,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/4234\/revisions\/4235"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media\/4223"}],"wp:attachment":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media?parent=4234"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/categories?post=4234"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/tags?post=4234"},{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/dipi_cpt_category?post=4234"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}