Poached foie gras "demi-cuit"

24 h
Type of dish: Meats
Temperature: Cold
Seasonal period: All year
Allergens:
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Duck liver 0.65 kg
Table salt 15.0 g
Sugar 0.003 kg
Ground black pepper 0.5 g
Ham bones 2.0 kg
0.2 l
White stock 2.0 l
See Recipe
Water 2.0 l
Bones 0.6 kg
Onion 0.2 kg
Carrots 0.1 kg
Green leek 1.0 ud
Powdered vegetable stock 0.1 kg
Elaboration
  • Clean the outside of the foie-gras and season to taste, keep it in the fridge for a few hours.
  • Prepare an Iberian ham white stock. Strain and add a splash of white port.
  • Heat to 65 ºC and place the foie-gras in the liquid.
  • Cook it for about 10-12 minutes on each side.
  • The foie-gras is cooked when it begins to lose fat or liquid. Let cool in the fridge, well covered so it does not oxidize.
  • Once cold open it and remove all the veins carefully so it does not break.
  • Finally, vacuum pack the foie-gras with a rounded shape or put it into a mould. Let cool on the fridge.
  • This preparation must be done 24 hours before serving.
Nutritional information (1 portion)
Energy
545.06
kcal
Carbohydrates
16.97
g
Proteins
21.84
g
Lipids
53.33
g
Sugars 6.1 g
Salt (Sodium) 12526.83 mg
Folic acid 62.97 ug
Vitamin C 15.86 g
Vitamin A 11042.66 ug
Zinc 3.19 mg
Iron 8.52 mg
Calcium 106.55 mg
Cholesterol 331.5 mg
Polyunsaturated fatty acids 4.77 g
Monounsaturated fatty acids 16.27 g
Saturates 12.75 g
Fiber 2.13 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.