Foie gras ballotine with Calvados and onion confit with citrus fruits
Preparation time : 1h00
Cooking time : 30 minutes
Serves 8
Ingredients
1 duck foie gras of 500 g
6 g of salt
3 g of pepper
10 to 15 cl of Calvados
2 red onions
Sugar
White balsamic vinegar
1 zest of 1⁄2 orange
Source
Découvrez la PlanqueRemove the nerves if necessary. Add salt and pepper on the foie gras. Sprinkle with Calvados and let marinate for 1 hour in a cool place
Roll in a clingfilm and form a ballotine. Then, drill it to remove the air. Form a new ballotine with a second sheet of film and close tightly. Wrap it in aluminum paper
Bring water to a boil, stop the fire at boiling point. Drop the foie gras into the pan for 8 minutes (add a weight to submerge it completely).
Prepare a bowl filled with ice cubes and let the foie gras cool in it. Put in the refrigerator for 2 days before tasting.
For the onion confit, fry red onions in butter. Cover with Calvados and make it reduce completely.
Add sugar and mix. Add white balsamic vinegar and blend everything very thinly in a food processor. Add the zest of half an orange and mix.
What is a Trou Normand?
In the 19th century, the “Trou Normand” had an official place at mealtimes, it was a small glass of Calvados served to aid digestion during banquets and formal meals. Gustave Flaubert alludes to this widespread custom in his “Bouvard et Pécuchet” written in 1881. Tradition has it that, midway through the meal, the master of the house invited his guests to raise their half-filled glass of Calvados, smell it and then swallow it down in one gulp. Today, the tradition is to serve an apple sorbet soaked in Calvados in the middle of the meal.
