Semi Cooked Foie Gras With Maury And Chocolate Coulis

Directions

1. Remove nerve and trim foie gras by removing all veins, filaments and gall.
2. Cut foie gras into 2/3in (3cm) pcs
3. Put pcs of foie gras in a terrine
4. Add in Rivesaltes, ½tsp of black pepper and ½tsp of table salt
5. Mix well
6. Press into the bottom of the terrine
7. Cover the terrine well with plastic wrap, making sure which it is air tight and waterproof. Don’t hesitate to use several layers of plastic wrap.
8. Let it rest one hour in the refrigerator.
9. Cook the terrine in a bain-marie at 176°F (80°C) for 10 min
10. Remove from bain-marie and place terrine in a tub filled with cool water and ice cubes to quickly stop the cooking
11. Leave the terrine in the refrigerator for 2 days
12. Bring Maury wine to a boil in a saucepan over high heat
13. Reduce to 2/3 and remove from heat
14. Add in grated dark chocolate
15. Mix till chocolate is completely melted in the wine
16. Add in salt and pepper with a healthy pinch of Cubeb pepper
17. Take terrine out of the refrigerator and shape dumplings of foie gras using 2 spoons which have been heated in warm water.
18. Arrange one dumpling per plate
19. Sprinkle with fleur de sel
20. Draw a line of Maury and chocolate coulis around the plate