Ballotine of Foie Gras - chop or not?

Ballotine of Foie Gras - chop or not? - Brown and Beige House and Path

I am in the process of making a ballotine of foie gras.

The liver has been cleaned of veins and is currently in 2 large pieces. It has been marinading in Sauternes / salt / pepper for the last 24 hours. Should I chop the Foie Gras, or leave it in larger pieces when I make my ballotines? To make the ballotines I will wrap in cling film, pierce air pockets etc. and then simmer in water at around 80C for 10 mins before refrigerating overnight for consumption tomorrow.

duckliverpate


Best Answer

I looked at five recipes, none of them called for the foie gras to be chopped.

You have already cleaned the liver, and have a different method chosen to form the ballotines, but I really liked these instructional photos from The Renaissance Girl Cooks describing the method from The Squire (a restaurant with two Michelin stars), and thought that later users might find them helpful.

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Pictures about "Ballotine of Foie Gras - chop or not?"

Ballotine of Foie Gras - chop or not? - Variety of Sliced Fruits
Ballotine of Foie Gras - chop or not? - Assorted vegetables placed on counter near jars with pasta
Ballotine of Foie Gras - chop or not? - Uncooked mushrooms and onion placed on table with fresh rosemary


What is a ballotine of foie gras?

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin.

How is foie gras served?

Ready-made foie gras has the best flavor when served slightly chilled or at room temperature. Fold slices onto toast points or country bread. Foie gras goes well with honey and fruit preserves, or you can simply serve on the toast slices.

What is the difference between foie gras and pâté?

Pat\xe9 can come from a variety of sources such as poultry, game, beef, seafood, lamb or pork. Foie Gras is pat\xe9 made from the fattened liver of geese or ducks.

Is foie gras just pâté?

Sometimes the word \u201cp\xe2t\xe9\u201d is mistakenly used synonymously with "foie gras." P\xe2t\xe9 may refer to any ground meat that is slowly cooked in a mold and is not specific to foie gras. P\xe2t\xe9 de campagne is a country-style, coarse pate made with pork and no foie gras at all.


Terrine de foie gras par Éric Léautey



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Images: Lukas Kloeppel, Lukas, Sarah Chai, Flora Westbrook

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