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Foies Gras du Périgord

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Périgord Foie gras in Bergerac wine and applesauce, Vincent Arnould

Périgord Foie gras in Bergerac wine and applesauce, Vincent Arnould

Vincent Arnould is one of the chefs in the book Le Foie gras du Périgord sublimé par ses chefs, which was just released by Albin Michel.

The chef of the Relais & Châteaux restaurant, Le Vieux Logis à Trémolat (24) presents a Périgord foie gras in Bergerac wine recipe.

Ingredients for 10 people :

For the foie gras

  • 1 kg of rawfoie gras
  • a few thick slices of wholemeal bread
  • 2kg of ground black pear
  • 12g salt

For the broth

  • 2 oranges (zest)
  • 100g sugar
  • 1L of red wine from Bergerac
  • 1/2 cinnamon stick
  • 1 clove
  • a few black peppercorns
  • a pinch of salt

For the jelly

  • clarified wine sauce
  • gelatine sheets (one 2g per 100g of liquid)

For the applesauce

  • 300g apples
  • 20g orange juice
  • 1 pinch of ascorbatic acid
  • 1/2 cinnamon stick
  • ground black pepper

For the decoration

  • 2 ou 3 apples


Preparation :

3 days in advance
The broth

Prepare the broth: bring all the ingredients of the broth to a boil, then leave to cool and keep in a cool place overnight.

Foie gras

Remove the veins from foie gras, season it, put it in an ovenproof bowl and keep in the refrigerator overnight.

The next day

  1. Preheat the oven to 60° C (th. 2) and remove the foie gras from the refrigerator.
  2. Heat the broth to about 70° C (check with a kitchen thermometer), filter it to remove the spices and then pour over the foie gras.
  3. Cook the foie gras in the broth, in the oven for 45min. At the end of cooking, drain well (keep the broth) and put it "to be pressed" into a terrine dish. Keep in the refrigerator for at least 24 hours .

The red wine jelly

  1. Retrieve the red wine broth and bring to a boil again, then let it cool completely so that the fat congeals. When the broth has cooled, remove the fat that has formed on the surface and strain the broth through a fine cloth.
  2. Soften the gelatin sheets (one 2 g sheet per 100g of filtered broth) in cold water. Wring them well and add them to the slightly warm broth. Let cool to room temperature.
  3. Pour the jelly over the foie gras and let set in the refrigerator for about 24 hours.

Applesauce

  1. Boil the orange juice and a pinch of ascorbic acid. Add the apples cut into pieces, add 1/2 cinnamon stick and cook like a compote. Then add the black pepper. Pass through potato masher and keep cool.
  2. Serve the terrine and applesauce apart (possibly dressed with a pastry bag into little piles topped with an apple piece), accompanied by crunchy toast.

 

Recipe video :