French Cinnamon Foie Gras Recipe

French Cinnamon Foie Gras Recipe (App)
French Recipe Ingredients:

* 2 fresh foie gras duck livers, arteries and membrane removed
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground white pepper
* 1/8 teaspoon ground cinnamon
* 1/16 teaspoon freshly grated nutmeg
* 1/2 cup port wine
* Fig spread

French Recipe Instructions:

How to make cinnamon foie gras:

Mix the salt, white pepper, cinnamon and grated nutmeg together and sprinkle the spice mixture over the livers. Place the seasoned livers into a 5-cup ceramic terrine, pour the port over the livers, and allow the terrine to marinate in the refrigerator for 12 hours, or overnight.

Preheat the oven to 350F. Bring a pot of water to a boil. Place the marinated terrine in a large pan and carefully pour the boiling water into the large pan, 2/3 of the way up the terrine, to make a hot water bath. Cook the terrine in the water bath in the preheated oven for 40 minutes. Remove the terrine from the oven and allow it to cool for 2 hours.

Strain the livers, reserving the cooking liquid. Gently place the cooked livers back into the terrine and place a weighted lid on top of the foie gras so that it compresses down into the terrine. (Cut a piece of heavy-weight cardboard, fold parchment around it, and weigh down your makeshift lid with something small and heavy, such as a can.) Chill the terrine with the weighted lid and the reserved cooking liquid for 24 hours.

After 24 hours have passed, skim the congealed fat off the reserved cooking liquid and melt it. Remove the weighted lid from the terrine and pour a small amount of melted fat over the surface of the foie gras, just enough to create a flat surface. Replace the lid and continue chilling the cinnamon foie gras for 3 to 4 days (for best flavor) or up to 8 days.

Unmold the chilled foie gras and serve it with slices of country bread and fig spread.

This cinnamon foie gras recipe makes 6 to 8 servings...enjoy this French recipe !!
french-recipe :avocado-romaine-salad-recipe.