Duck Foie Gras in Spiced Wine, Moissac Grape in Kir style

By corlear

Le Foie Gras de Canard an Vin Epicé, Raisin de Moissac Façon Kir

Le Montrachet Hotel Restaurant

Chef de Cuisine: Thierry Berger

Ingredients

• For the Spiced Red Wine:
• For the Kir Gelee
• 1/2 1 white wine
• 5 white sugar cubes
• Zest of 1 orange
• Zest of 1/2 lemon
• 3 gelatin leaves
• 20 g crème de cassis
• 1 l red wine
• Zest of 14 orange
• 4 pepper corns
• 1/4 bay leaf
• 1/4 cinnamon stick
• 20 g of current pulp
• a bit of potato starch
• For the Duck Liver:
• duck liver

Details

Servings 8

Preparation

Step 1

Kir Gelee:
Bring the wine to a boil and add sugar and zests. Allow to sit 1 hour, then add the gelatin and crème de cassis. Pour gelee in glasses and allow to cool.

Spiced Red Wine:
Flame the wine and add all ingredients except the potato starch. Reduce to half, then add in the potato starch. Pass through a sieve and allow to cool.

Duck Liver:
Clean liver, season with salt, pepper, porto and cognac. Form it into a roll and cook it sous vide (vacuum packed) at a low temperature. Once it is cooked and has cooled, marinate it for 2 days in the spiced red wine.

Peel and remove the seeds from the grapes, put them in the glasses holding the chilled gelee (5 grapes per glass).