Rolf Fliegauf’s Marinated Foie Gras with Beetroot and Yogurt
A true showstopper, this recipe from the chef behind 2 Michelin-starred Ecco Ascona and Ecco St Moritz is sure to wow your guests at your festive season soirees.
Keywords
- hotels & travel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 1 kg duck liver
- 100 ml Sauternes
- 11g pink salt
- 7,5g pickling salt
- 12g salt
- black pepper
- 200g duck liver terrine (recipe above)
- 15 hibiscus flowers
- 6 drops of natural hibiscus flavor
- 3kg duck liver terrine (see above)
- 200g opened liver
- hibiscus powder
- 240g egg yolk
- 640g duck liver terrine
- 60g sugar
- 750ml white port reduced to 400ml
- 350ml Sauternes
- 20g glucose
- 2L beetroot juice
- 400ml poultry stock
- 150g shallots
- 50g bacon
- 1st garlic clove
- 2 pieces laurel
- 2 pieces star anise
- 20g mustard seeds
- 3g pepper
- 5g cumin
- 3g coriander
- 20g raspberry vinegar
- 7g agar
- salt
- 1 large beetroot
- 100g bacon
- 200g shallots
- 3 pieces laurel
- 3 pieces star Anise
- 3g coriander seeds
- 100 ml raspberry vinegar
- beetroot pickling juice (use from above recipe)
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