Goose foie gras cooked in cloth
- 1 goose liver (approximately 600-700 g)
- 2.5 l chicken stock
- 100 ml Madeira wine
- Salt and freshly ground black pepper
Using a thin-bladed knife, gently remove the membrane from the liver.
Remove the nerves and veins.
First make a cut in each lobe starting from the thickest end where the main vein is located.
Detach the vein and continue pulling it with the knife.
It should come away naturally revealing the nerve fibres and allowing you to remove them neatly.
When the lobes are open, place them in a mixing bowl.
Flavour with salt, pepper and Madeira wine.
Carefully turn the liver in the mixture, then remove, cover with cling film and refrigerate for 2 hours.
Spread out a cool, damp cloth.
Place the liver on the edge of the cloth and then wrap it up in a sausage shape. Twist the ends and tie them.
Refrigerate for 3 hours.
Heat the chicken stock to 55-60°C.
Take the foie gras out of the fridge and place it in a saucepan or a deep frying pan.
Add the stock, filling the pan to 10 cm above the level of the foie gras.
Cover with cling film and refrigerate for 12 hours.
Check the consistency of the stock.
Lift out the parcel and remove the string.
Remove the foie gras from the cloth and trim the ends.
Slice the foie gras using a knife dipped in warm water. Serve one slice per person, accompanied by diced jelly, quince chutney and a toasted brioche. For the jelly, skim the fat off the stock if necessary. Warm over a low heat and, according to taste, flavour with Madeira wine, cognac or port (100 ml per litre of stock). If necessary, add a few sheets of gelatine, pre-soaked in water, and leave to set in the fridge.