Foie Gras Mi-cuit With Chutney Recipe

Inspired by Bouchons Bistro

Time3h

Serves4

Foie Gras mi-cuit served with Chutney

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Ingredients

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Foie Gras

1 1/8 lb (500 g) Foie Gras

1/3 oz (10 g) Celtic sea salt

0.07 oz (2 g) White pepper

2.03 tbsp (30 ml) Cognac

Chutney

1 Onion

1 Apple

1 3/4 oz (50 g) Brown sugar

1/4 cup (60 ml) Apple cider vinegar

1/3 oz (10 g) Ginger

1 tsp Cinnamon

0.07 oz (2 g) Celtic sea salt

Method

Preparing Foie Gras

Seasoning

In a bowl, combine the foie gras with salt, white pepper, and cognac. Gently mix to season the foie gras evenly.

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.

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).

Cooling

Remove from the oven and let cool at room temperature before refrigerating for an additional 24 hours to set.

Making Chutney

Chop Ingredients

Finely chop the onion, apple, and ginger.

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.

Cooling

Let the chutney cool before serving. It can be stored in the refrigerator for up to a week.