Foie gras poché au Sauternes recipe served on a plate, by Pekin the Chef
Jul 13 2026
Restaurants›Le Coucou›Foie Gras Poché Au Sauternes Recipe

Foie Gras Poché Au Sauternes Recipe

Inspired by Le Coucou
Time3h
Serves2

morels and turnips, spiked consommé

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Ingredients

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Foie Gras

Morels and Turnips

Consommé

Method

Preparation of Consommé

  1. 1

    Prepare the Stock

    In a large pot, combine beef bones, carrots, celery, onion, bay leaves, thyme, peppercorns, and water. Bring to a boil, then reduce heat and let simmer for 4-6 hours. Strain and reserve the liquid.

Preparation of Foie Gras

  1. 2

    Poach the Foie Gras

    In a saucepan, combine Sauternes, salt, and white pepper. Heat gently until just simmering. Add foie gras and poach for about 10-12 minutes until tender. Remove and set aside.

Preparation of Morels and Turnips

  1. 3

    Sauté Morels and Turnips

    Rehydrate morels in warm water for 30 minutes, then drain. In a skillet, melt butter, add chopped shallots, and sauté until translucent. Add turnips and morels, cooking until tender. Stir in chicken broth and simmer for 10 minutes.

Assembly

  1. 4

    Plate the Dish

    In a shallow bowl, ladle the strained consommé. Gently place the poached foie gras in the center, and arrange the sautéed morels and turnips around it. Serve immediately.

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