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Ingredients
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Foie Gras Preparation
Black Mission Fig Port Wine Gel
Method
Foie Gras Preparation
Prepare the Foie Gras
Soak the foie gras in milk for 6 hours to remove impurities. Drain and pat dry.
Season the Foie Gras
In a bowl, combine salt, white pepper, cognac, and heavy cream. Add the foie gras and gently mix to coat evenly.
Wrap and Shape
Place the seasoned foie gras on a large piece of cheesecloth. Roll it tightly, twisting the ends to form a log shape. Tie the ends securely.
Poach the Foie Gras
Bring a pot of water to a simmer. Add the wrapped foie gras and poach for about 30 minutes, ensuring the water temperature stays around 140°F (60°C).
Cool and Refrigerate
Remove from the water and let it cool at room temperature. Once cool, refrigerate for at least 24 hours before serving.
Black Mission Fig Port Wine Gel
Prepare the Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened. Drain and set aside.
Cook the Figs
In a saucepan, combine black mission figs, port wine, and water. Bring to a simmer over medium heat, cooking until the figs are soft, about 15 minutes.
Blend and Strain
Transfer the fig mixture to a blender and puree until smooth. Strain through a fine mesh sieve to remove solids.
Set the Gel
Pour the mixture into a shallow dish or mold. Refrigerate for at least 4 hours until set.