Snack, emulsified, sauced… 5 ways to prepare foie gras for the holidays

Delicate and divisive, but irresistibly delicious, foie gras returns to holiday tables. A gem of French gastronomic heritage that purists enjoy in its simplest form, spread on toasted bread and topped with a few flakes. A rare pleasure that, however, does not remain untouched by the fatigue of epicureans in search of new tastes. So, to appreciate the noble product in all its forms, this year we’re focusing on innovation with five original ways to incorporate foie gras into holiday dishes. Snack, emulsified or sauced… Instructions for use with Luca Calioni, cooking teacher at Ducas School – Paris Studio (1).

Emulsify the foie gras

This year, you’re choosing seasonal pumpkin and chestnut velveteen as the starter for your holiday meal. But when the evening comes, what you have prepared leaves you indifferent, far from the sparks you imagined before the evening. To elevate the dish to a festive level, chef Luca Gallioni recommends adding pieces of foie gras when serving. To go further, we emulsify the product, that is, introduce air into it to obtain an airy texture; The heat will melt the foie gras and the movement will create an emulsified texture,” explains the chef. Step to be performed at the time of service:

A foie gras sauce to coat a piece of meat

To complement a beautiful poultry or duck breast, we transform the noble produce into a rich and decadent sauce. To do this, simply prepare the base of the sauce, like béchamel, then melt the foie gras into it. If cream, butter or even milk are popular products due to their qualities as flavor carriers, Luca Gallioni appreciates the merits of duck sauce enhanced with foie gras. “The idea is not to put in a whole donut, but to use leftovers to flavor the sauce. Thus, we brown the leaves in olive oil, pour pieces of foie gras on it, deglaze with cognac and add duck juice,” explains the specialist. As the two elements become one, maintain a medium heat, risking the sauce curdling.

Foie gras filling

Stuffing into ravioli or Christmas Poultry, garnished with foie gras, adds an elegant touch to festive dishes. As long as you pay attention to the proportions used. “Foie gras can’t be the only element present that puts a mouthful of fat at risk. The idea is to prepare a very simple filling base consisting of, for example, stale stale bread, fresh herbs, shallots and garlic, explains Luca Gallioni. You can also use ground meat from certain cooked dishes, such as stews or stews. When the filling is ready and patiently waiting to be encased in fresh dough, small pieces of foie gras are placed on top; “It should make up 20 to 30% of the pulp in order to have a good taste balance,” concludes the specialist. .

Appetizer foie gras escalope

First of all, it is important to choose the right foie gras escalope. That is, a processed product (to prevent it from wilting during cooking) and to show a clear color, according to Luca Calioni. “There’s really no more clues to spot before it’s made. On the other hand, if the product does not lose much fat when exposed to heat, it is a sign of properly raised foie gras,” says the cooking professor. To get an escalope with a crisp color and a melting center, Luca Calioni advises to take it out of the refrigerator at the last minute to preserve its texture.

With a variety of seasonings or a simple hint of aromatic celery, on the cooking side, “we start cold, meaning we put the escalope in a non-stick pan or cast iron pot until it’s hot, gradually increasing the temperature; This, like duck breast, prevents excessive fat loss. Once the temperature has reached a steady rate, but not too high, and the patty is rendering a little fat, it’s time to flip the product. “Be careful, the second side cooks much faster,” warns the chef. Once ready, we put it on “flur de sel”, “Espelette” pepper, fig jam or even a piece of toasted brioche.

The foie gras is on fire

To add dynamism to the foie gras, it is garnished with Cognac or even Port before lighting it. It is enough to flavor the product with complex aromas of spirits. To do this, slowly pour the alcohol over the foie gras and light a match on it to light it all up. We wait until the alcohol evaporates and the fire goes out, and we serve it immediately. Enough to fully enjoy foie gras, from starter to main course, including aperitif.