Foie Gras with Mandarin Jam
⏳ Time
3 hours
🥕 Ingredients
12
🍽️ Servings
6
Description
To check if the jam is ready, place 1 teaspoon of the jam on a very cold saucer, let it cool for a few seconds, and try to move the mixture with the tip of your finger - if the surface wrinkles, the jam is ready. If not, cook it for another 5 minutes and test again.
Ingredients
- Chicken Liver - 8.8 oz
- Lard - 0.9 oz
- Pork tenderloin - 8.8 oz
- Milk - 12 fl oz
- Aspen mushrooms - 3.5 oz
- Cognac - 12.3 oz
- Ground Black Pepper - to taste
- Bay leaf - to taste
- Ground Nutmeg - to taste
- Mandarins - 10.6 oz
- Meyer Lemon Juice - 0 fl oz
- Sugar - 15.9 oz
Step by Step guide
Step 1
Peel the mandarins in large pieces and slice them thinly.
Step 2
Squeeze the juice from the mandarins. Add it to a pot with lemon juice and 650 ml of water.
Step 3
Tie all the mandarin pulp in a muslin bag and place it in the pot as well. Bring to a boil. Reduce the heat and simmer for 2 hours until the liquid is reduced by half.
Step 4
Add sugar, stirring until it dissolves. Bring to a boil and boil over high heat for 25-30 minutes. Then remove the bag from the pot.
Step 5
Skim off any foam from the surface. Let the jam cool for 15 minutes. Stir the marmalade to prevent the orange peels from settling at the bottom, then pour into a warm sterilized jar. Seal and let cool completely.
Step 6
Clean the liver from membranes and fat and soak it in milk. Stuff the liver with mushrooms, pour cognac over it, and let it sit for 3 hours.
Step 7
In a meat grinder, grind the pork tenderloin and liver with mushrooms, add salt, spices, and the alcohol in which the liver was marinated, and mix thoroughly.
Step 8
Place the resulting mixture in a baking dish, placing slices of lard on top. Bake the foie gras in a water bath for 30 minutes per kilogram of weight.
Step 9
Serve the dish very cold and not earlier than 2 days after preparation. Before serving, place the jam on plates with the foie gras.
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