Recipes: Cooked foie gras of duck with cinnamon
Main course : Ingredients
Foie gras de canard poêlé à la cannelle
- - Serves 4
- - Preparation 25 minutes
- - Soaking 12 hours
- - Cooking about 1 hour
- - 8 slices of duck foie gras (liver) about 1/2 inch (1 cm) thick (tell the butcher you are going to brown the foie gras)
- - 4 tablespoons (2 oz, 50 g) chickpeas
- - juice of 1/2 lemon
- - 2 pinches of powdered cinnamon
- - 1 tablespoon honey
- - salt, freshly ground white pepper
Preparation of the recipe
1/ Soak the chickpeas in cold water overnight.
The next day, rinse and drain them, cover with lightly salted water, bring to a boil, and cook until tender (about 1 hour), then drain.
2/ Season the foie gras slices with salt and pepper
Keep them cold
3/ Put the chickpeas in a frying pan with honey and cinnamon, and cook over medium heat until caramelized.
Then add 6 tablespoons (10 cl) water and the lemon juice.
Reduce by half.
Check the seasoning.
Keep warm.
4/ Heat a dry frying pan.
When it is hot, lower the heat and brown the slices of foie gras for 1 minute on each side.
Put them on 4 plates and add the chickpea sauce.
Serve immediately
Chef's comments This is a recipe for hollydays. Be carreful not to use too much cinnamon, so that it surprises without being aggressive.
(Note of the translator : If you cannot find foie gras of duck, you might try chicken livers).
Philippe Delacourcelle