Le foie gras entier mi-cuit from Magrets & Mushrooms: More Country Recipes from South-West France by
Foie gras used to be regarded as the ultimate in gastronomic luxury, but its enjoyment today is within the reach of those with quite moderate incomes, and indispensable at times of celebration. Its...
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Ingredients
- 2 fresh foie gras of duck (approx 900 g) or 1 of goose (approx 600 g)
- 1 pinch each of grated nutmeg and cinnamon
- salt
- pepper
- 2 tsp vin doux naturel or port
- 2 tsp Armagnac
- 2 tsp medium-sweet white wine
- 150 ml strong chicken stock
- 1 tsp gelatine
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