10 July 2012

Foie gras, shallot tartelet and a red wine and honey reduction

Peel 20 shallots and boil them in 500 ml red wine, 1 bay leaf and 5 tbsp of  honey for  45-55 mins.
Then, keeping the shallots apart, reduce the red wine till syrupy.

Put puff pastry in 4 baking forms and pre-bake in a 180C oven for 10 minutes. Pack each one with 5 shallots. Back in the oven for another 10 mins.

Cut the duck liver in 2 cm thick slices and dust lightly with flour ( put flour in a plastic bag, add the liverslices one at the time and shake). Fry in a DRY and very hot pan and brown on all sides.
Discard the melted fat, dry the fois gras on kitchen paper.

Whisk 90 gr cold butter (in small cubes) through the wine reduction, season with salt and pepper.

Plate as shown above, season the liver with seasalt and pepper. 

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