© JACQUES & COMPANY 2011
Makes 8 servings
1 1-pound fresh duck foie gras
20 whole figs, dried
2 cups red wine
1 whole cinnamon stick
1 whole star anise
1 whole lemon peel
1 cup sugar
1 tablespoon salt
1 teaspoon white pepper, ground
1 teaspoon sugar
Line the inside of a small terrine (half size loaf pan) with plastic wrap with a 3" overhang. Separate the two foie gras lobes and remove the veins carefully in the traditional manner.
In a saucepan combine the figs, sugar, wine, cinnamon, star anise, lemon peel and simmer for 15 minutes. Let the figs cool in wine mixture.
Combine the 1 tablespoon of salt, white pepper and 1 teaspoon of sugar together and season the foie gras lobes on all sides. Place the large lobe (cut side up) into the terrine, pressing it down with your fingers (to avoid air pockets).
Cut off the figs stem and place 12 of them (head to tail) in the center on top of the foie gras, now cover the figs with the small lobe, again pressing down with your fingers to remove any air pockets. Cover the foie gras with the plastic overhang to seal the terrine and chill overnight in the refrigerator.
The next day bring the terrine to room temperature an hour before cooking. Place the terrine in a water bath at 160° with the water 2/3 up the side of the terrine. Place the water bath and the terrine in a preheated oven set at 250° and cook for 20 minutes. Cool the terrine and chill for 2 days before using for a optimal flavor.
Serve foie gras serving with a poached fig and a tablespoon of the poaching liquid drizzled around each slice in a decorative manner along with toasted slices of crusty bread and/or brioche.
