Foie Gras Mi-cuit With Chutney Recipe
Foie Gras mi-cuit served with Chutney
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Ingredients
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Foie Gras
Chutney
Method
Preparing Foie Gras
- 1
Seasoning
In a bowl, combine the foie gras with salt, white pepper, and cognac. Gently mix to season the foie gras evenly.
- 2
Chilling
Transfer the seasoned foie gras into a terrine or a suitable mold, pressing down gently to eliminate air pockets. Cover with plastic wrap and refrigerate for 24 hours.
- 3
Cooking
Preheat the oven to 80°C (176°F). Place the terrine in a water bath and cook for approximately 45 minutes. The internal temperature should reach 55°C (131°F).
- 4
Cooling
Remove from the oven and let cool at room temperature before refrigerating for an additional 24 hours to set.
Making Chutney
- 5
Chop Ingredients
Finely chop the onion, apple, and ginger.
- 6
Cooking the Chutney
In a saucepan, combine the onion, apple, brown sugar, apple cider vinegar, ginger, cinnamon, and salt. Cook over medium heat until the mixture thickens, about 20-25 minutes.
- 7
Cooling
Let the chutney cool before serving. It can be stored in the refrigerator for up to a week.