Semi-cooked foie gras with Maury and chocolate coulis

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Ingredients

Serves 6 :

• 1 foie gras weighing about 21oz (600g) (goose or duck as you prefer)
  
• ½C (10cl) of white wine Muscat de Rivesaltes
  
• 10 fl oz (30cl) of Maury wine
  
• ½ oz (15g) of dark chocolate (bittersweet chocolate with at least 70% cocoa)
  
• Sea salt, fleur de sel, black pepper, Cubeb pepper

Preparation

Preparation du foie gras

• Remove nerve and trim foie gras by removing all veins, filaments and gall.
  
• Cut foie gras into 2/3in (3cm) pieces
  
• Put pieces of foie gras in a terrine
  
• Add Rivesaltes, ½tsp of black pepper and ½tsp of table salt
  
• Mix well
  
• Press into the bottom of the terrine
  
• Cover the terrine well with plastic wrap, making sure that it is air tight and waterproof. Don’t hesitate to use several layers of plastic wrap.
  
• Let it rest one hour in the refrigerator.
  
• Cook the terrine in a bain-marie at 176°F (80°C) for 10 minutes
  
• Remove from bain-marie and place terrine in a tub filled with cold water and ice cubes to quickly stop the cooking
  
• Leave the terrine in the refrigerator for 2 days

Preparation of Maury and chocolate coulis

• Bring Maury wine to a boil in a saucepan over high heat
  
• Reduce to 2/3 and remove from heat
  
• Add grated dark chocolate
  
• Mix until chocolate is completely melted in the wine
  
• Add salt and pepper with a pinch of Cubeb pepper

Arranging the dish:

• Take terrine out of the refrigerator and shape dumplings of foie gras using 2 spoons that have been heated in hot water.
  
• Arrange one dumpling per plate
  
• Sprinkle with fleur de sel
  
• Draw a line of Maury and chocolate coulis around the plate

Suggestion

Banyuls wine may replace the Maury: Banyuls and chocolate make an extraordinary pair.