Steamed Foie Gras with Onion Compote and Yellow Raisins from The Cooking of South West France by Pau
Watching ariane daguin drop a whole foie gras into boiling liquid seemed to be breaking all the rules. “But, ” she explained, “if you have a perfect liver chosen by an expert purveyor, there is...
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Cooking tools:
- Steamer basket
- Pot
- Stove
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Wooden spoon
- Fine-mesh sieve
- Plate
- Kitchen towel
Ingredients
- 1 cup chicken stock (storebought or homemade)
- ½ cup dry white wine
- 1 small lobe of fresh A quality duck foie gras (preferably Artisan), 7 to 9 ounces (see Mail Order Sources)
- 4 medium cabbage leaves
- 3 tablespoons yellow raisins
- 2 tablespoons French verjus or cider vinegar
- Salt
- freshly ground pepper
- Pinch of sugar
- 1 small garlic clove
- 4 medium white onions, halved lengthwise and cut into ¾-inch dice
- 1 tablespoon rendered duck fat
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