Enhance your celebrations with a Duck Liver Gravlax, a perfect blend of sweet cherry jam and the bold character of Kalamata olives. A symphony of flavors to place under the tree!
Ingredients:
650g of extra deveined whole duck foie gras from the South West, without spots or marbling
4 100% cotton gauze compresses (pharmacy) 10X10
1 Jar of Kalamata Cherry Parisian Jam
1 puff pastry brioche or 1 country loaf
For the marinade:
1.5 kg of coarse salt
250 g of granulated sugar
2 tbsp. Mignonette pepper (crushed pepper)
Process:
1. Immerse the whole duck liver for 2 hours in a cold water bath with ice cubes to remove all traces of blood, then dry it gently with a cloth. In a salad bowl, mix the coarse salt, sugar and pepper.
2. Wrap the duck liver in two, three or four medical gauzes
depending on the size of the liver. Line the bottom of the terrine with 500 g of the mixture
of the marinade. Place the wrapped liver on top, cover with the rest of the
mixture. Place in the refrigerator for 16 hours.
3. Carefully remove the gauze, rinse all traces with fresh water
of marinade clumped on the lobes. Cover the liver and put it in the refrigerator
for 72 hours.
4. When serving, take a knife and dip the blade in water.
hot, cut nice slices to your liking. We recommend
puff pastry brioche toasted on one side, or lightly toasted country bread
grilled on one side, enjoy with the duo in one of 'Kalamata Cherry' in
perfect osmosis with the delicacy of duck liver.
Find all our jams to pair with your foie gras at Christmas !
