Millefeuille of Spice-Marinated Foie Gras, Confit of Figs and Madeira Aspic RecipeOrigin: French Period: Modern |
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Herb Bennet is an interesting wild plant in that though the leaces can be eaten (and are excellent in salads), the root has a clove-like flavour and most typically it's this that's employed as a spice. Ingredients
300g lobe of foie gras or goose liver 
Millefeuille of Spice-Marinated Foie Gras, Confit of Figs and Madeira Aspic Preparation:Method:MethodThe night before you should de-vein the liver and cut it unto a 5cm cylinder. Combine the salt, sugar and half the spices together in a pestle and mortar. Grind to a powder and use to season the liver. Wrap the liver in clingfilm and leave in the fridge over night. The following day combine all the remaining spices in a small pan, add the port and madeira. Heat and then flambé. Add the figs and cook slowly over low heat. Remove the figs, strain the liquid and reserve 4 tbsp. Return the remaining liquid to the pan and add the agar agar. Cook for 2 minutes then pour into a tray to set and set aside in the fridge to chill (this will set to form your aspic). Now dice the figs and combine with the pine nuts and pistachios. Add 1 tbsp of the fig cooking liquid. In a small pan combine the remaining fig cooking liquid and a splash of balsamic vingar. Bring to a simmer and cook until syrupy. When done, cut the liver into 3mm slices. In a mould alternate slices of liver with the fig mixture and finish with a slice of aspic. Press down with weights to form a terrine. Unmould just before serving then slice and plate out. sprinkle cracked black pepper over the top, drizzle the sauce around and serve. |
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