Duck Foie Gras In Spiced Red Wine
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
57
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 bottles
Red Wine (preferably from bordeaux)450 g
Duck Liver (fresh)100 g
Carrot (sliced)1 cup
Leek (sliced)1 large
Onion (peeled and sliced)2 large
Coarse Salt (handfuls)1 large
Powdered Sugar (handful)Directions:
1
Pour the wine into a large cast iron pot and add all of the ingredients
2
Place a lid on the pot, and heat on the stove for a minimum of 5 minutes, or until boiling
3
Remove the pot from the fire and be sure that the duck liver is completely submerged in the liquid
4
Allow everything to come to room temperature, and then place the pot in the refrigerator for 24 hours
5
Remove the duck liver from the wine, and cut into thick slices
6
Accompany the meat with a salad and some green asparagus spears served with a vinaigrette