Foie Gras De Canard Au Torchon, Petit Pain Brioché Et Confit De Légumes Recipe
Duck foie gras torchon style, small brioché bread and vegetables confit
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Ingredients
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Foie Gras
Brioche
Vegetable Confit
Method
Preparing the Foie Gras
- 1
Marinate the Liver
In a bowl, mix the duck liver with salt, white pepper, and Armagnac. Let it marinate in the refrigerator for at least 12 hours.
- 2
Wrap the Liver
After marinating, wrap the liver tightly in cheesecloth, forming a log shape. Tie the ends securely.
- 3
Poach the Liver
Fill a pot with water and bring it to a simmer. Gently place the wrapped foie gras in the water and poach for about 30 minutes. Remove and cool in the refrigerator.
Making the Brioche
- 4
- 5
Let it Rise
Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
- 6
Shape and Bake
Preheat the oven to 180°C (350°F). Shape the dough into small rounds and place them in a greased baking tray. Bake for 15-20 minutes or until golden brown.
Preparing the Vegetable Confit
- 7
Chop and Cook the Vegetables
Dice the carrots, zucchini, red bell pepper, and onion. In a pan, heat olive oil, add the vegetables, salt, black pepper, and thyme. Cook on low heat for about 30 minutes, stirring occasionally, until soft.
