Duck foie gras with an onion bouzy compote
- 1 kg duck foie gras
- 1 kg onions
- 1/2 l milk
- 50 g brown sugar
- 10 g sea salt
- Olive oil
- 3 g pepper
- 1 l Bouzy rouge wine
- 50 ml port wine
- 3 g quatre-épices spice
- Salt, pepper, thyme, bay leaf, mixed peppercorns
- 50 ml cognac
Peel, chop onions finely. Reduce the Bouzy wine with thyme, the bay leaf, and 5 peppercorns. Drop the onions into a pan with olive oil and brown sugar, add the Bouzy reduction after it has been filtered. Simmer it gently, like a stew, adjusting the seasoning.
Soak the foie gras in milk for 5 hours. Drain, peel out the nerves, lay flat. Season it with sea salt, pepper, the two alcohols and quatre épices. Keep it cold for 12 hours.
Pour it into a casserole dish and bake it in a bain-marie in the oven at 120°C for 35 min.
Let it cool and "mature" for 24 hours in a refrigerator. Garnish and serve.