Foie gras with smoked duck breast
Homemade microwave-cooked foie gras layered with smoked duck breast, to be prepared 24 to 48 hours in advance.
8 People
Easy
€€€
Approximately 330 kcal per person (estimate)
Preparation
Prepare 24 to 48 hours before the meal.
Mix the salt, pepper and mixed spice.
Separate the foie gras into 2 pieces and lay it flat in a container (freezer mates). Rub the spice mixture thoroughly over the foie gras. Pour over the cognac and leave to marinate in the fridge for 1 hour.
Remove the fat from the duck breast slices. Place a layer of duck breast in the bottom of the Ultra Pro 500 ml terrine, cover with half the drained foie gras and press down firmly (potato masher). Repeat.
Close the terrine and cook:
either for 3 minutes to 3 minutes 20 seconds at 600 watts;
or place the closed terrine in the lower colander of the micro urban large, set on the reservoir filled with 400 ml of cold water. Put the lid on the micro urban large and cook for 16 minutes at 600 watts. Remove the terrine from the micro urban large immediately (otherwise the foie gras will continue to cook).
Leave to cool, then refrigerate for 24 to 48 hours.
Serve this foie gras with onion jam or a green salad and toasted bread.
Utensils
Ingredients
- Ingredients for 8 people
- 1 raw duck foie gras, deveined (± 500 g)
- 1 tsp salt
- ¼ tsp pepper
- ¼ tsp mixed spice
- 2 tbsp Cognac (or Armagnac - optional)
- 90 g sliced smoked duck breast
