Foie Gras aux poires de nicolas joyot


Serves 6

• 600 g fresh duck foie gras
• 2 Williams pears (previously poached in a syrup)
• 2 g of sugar
• 8 g of salt
• 2 g of grey pepper

1- Separate the two lobes of the foie gras by hand. Split the larger lobe into two lengthwise, then remove the veins with a paring knife or the tip of a peeling knife. Rinse with water and use a clean tea towel to pat dry.
2- Season all sides with salt, sugar and pepper, wrap in cling film and leave in the fridge for an hour.
3- Line the terrine with a strip of baking paper allowing the paper to protrude at both ends of the terrine (you can use these to lift out the foie gras once set). Place one half of the larger lobe at the bottom of the terrine. Add a first layer of pears, then repeat the operation with the smaller lobe. Cover the last layer of pears with the rest of the liver (second half of the larger lobe), then cover the terrine with aluminium foil to prevent the liver from drying out.
4- Preheat the oven to 120°C (gas mark 4). Heat the terrine in a bain-marie. Place a temperature sensor in the centre. When the sensor shows between 48°-52°C, the fois gras will be cooked.
5- Remove the cooked foie gras, save about three-quarters of the fat in a saucepan and put to one side.
6- Place a totally flat weight (a Tetra Pak of milk will do) on the foie gras and leave it to press for at least 12h.
7- After 12 hours the foie gras will be compact. Carefully remove it from the terrine with the help of the strips of baking paper at both ends. Wipe the cooked foie gras, clean the inside of the terrine, and then return the foie gras to the terrine.
8- Heat up the saved fat, then pour a 3-4 mm layer over the foie gras in the terrine. This will help to preserve the foie gras.

Le Jardin de l'Abbaye - EN