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Magret Séché Fourré au Foie Gras

Magret Séché Fourré au Foie Gras

A simple recipe for dried duck breast stuffed with foie gras, perfect for festive occasions.

504h 30min
0
4 portions
Moyen
Cuisinée par 1 personnes
FrenchDuckFoie GrasFestive

Instructions

For the stuffing

  1. 1

    Étape 1: Prepare Foie Gras

    Cut a piece of foie gras to the size of the duck breast.

  2. 2

    Étape 2: Season Foie Gras

    Season the foie gras with salt and pepper, wrap it in cling film, and shape it into a cylinder. Freeze until firm.

For the duck

  1. 3

    Étape 3: Prepare Duck Breast

    Make an incision in the middle of the duck breast to insert the foie gras.

  2. 4

    Étape 4: Stuff Duck Breast

    Insert the frozen foie gras cylinder into the incision in the duck breast.

  3. 5

    Étape 5: Salt the Duck Breast

    720 min

    Cover the duck breast with salt and let it sit for 12 hours.

  4. 6

    Étape 6: Clean and Pepper Duck Breast

    After 12 hours, clean off the salt and pepper all sides of the duck breast.

  5. 7

    Étape 7: Dry the Duck Breast

    30240 min

    Wrap the duck breast tightly in a cloth and place it in the vegetable drawer of the fridge to dry for at least three weeks.

Assembly

  1. 8

    Étape 8: Serve

    After three weeks, unwrap the duck breast, slice it, and serve. If not consuming immediately, vacuum seal and store for later.

Source originale: www.instagram.com

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