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Tuesday 21 August 2018  
Home > Semi-cooked foie gras with Maury and chocolate coulis recipes
01.01.2003 -appetizer - foie gras

Semi-cooked foie gras with Maury and chocolate coulis

« The surprise for the holiday season this year is the chocolate-coated foie gras praline on the Belgian market. Let’s continue with the same concept and accompany foie gras with a chocolate and Maury wine based sauce » 
Type Appetizer - foie gras - Muscat de Rivesaltes - Maury - wine - chocolate - dark chocolate - holiday recipe
Level of difficulty average
Preparation time Preparation: 45 minutes – Resting: 2 days
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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 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


The dish will go marvelously well with a slice of raisin toasted brioche or in Belgium, with cramique or some cougnou (cougnolle or bread of Jesus). If you serve this appetizer at Christmas, take advantage of Christmas cougnous.

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


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See Also :
Appetizer recipes  Appetizer recipes
Chocolate recipe  Chocolate recipe
Dark chocolate recipe  Dark chocolate recipe
Foie gras recipes  Foie gras recipes
Holiday recipes   Holiday recipes
white wine recipes  white wine recipes
Wine recipes  Wine recipes
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