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Downtime Food & Wine-National News Whole Roast Foie Gras
| Whole Roast Foie Gras |
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| Tuesday, 11 December 2007 | |
 with lentils and a mustard, honey and Armagnac sauce What decadence! But actually, whole roast foie gras doesn’t work out too expensive, if you’re catering for 6 – 8. And then you can also justify it by saying it is very festive and seasonal, as well as being impressive and utterly delicious. The Romans used to serve whole foie gras, carved at the table, as a show of opulence, and the dish dates back further than the birth of Christ. This recipe makes a satisfying main course, but slices from a whole roasted foie gras can be served as a starter too. Serve with crispy roast potatoes and a dollop of redcurrant jelly, for an ideal main course, or pour a simple spiced plum sauce over individual slices for a mouthwatering starter. Ingredients: • 1 foie gras – do not fiddle with it in any way, or remove any membranes. • Seasoning • 250g lentils (not orange), cooked and kept warm • Knob of butter • 1 clove garlic, finely chopped • 1 tbsp Dijon mustard • 1 tbsp good quality honey, preferably something strong, like ‘miel du forêt’ • A few chopped leaves of tarragon (optional) • 1 tbsp Armagnac What to do: • Heat oven to 200C. Season the foie gras all over, with plenty of salt and a little pepper, and place right way up (i.e. smoothest, roundest side up) in a roasting dish or tin that is not too big compared to the liver itself. • Once the oven is hot enough, put the foie gras in to roast for 15 minutes (for a 600g liver), less if you like it rare. Halfway through cooking, turn the foie upsidedown, and put back in the oven, to finish roasting. • Meanwhile, gently fry the garlic in a knob of butter, until cooked through. Add a little water, then the mustard, honey and tarragon. Leave to bubble away for a few minutes, before straining through a sieve and setting aside. • Pour the Armagnac into a clean saucepan, and cook for a few minutes, before adding the rest of the sauce back in. Mix together thoroughly, taste, and add any extra honey or mustard as necessary. • Check that the lentils are still hot – pour boiling water over them if not – and serve a small heap on each warmed plate. Put a 2cm thick slice of foie gras on top of the lentils, followed by the sauce, which is poured over the top. Serve immediately. |
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