Whole Foie Gras Parcel with Young Vegetables

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This delicious pan-grilled, and then baked, foie gras recipe is a quite a delight. It’s the perfect meal to share with your family and on top of it, it’s quite a simple dish to make.

The preparation for this dish would only be about 20 minutes and the cooking about 45 minutes. Like any foie gras dish, it is best paired with a late harvest wine.

2 whole fresh foie gras of 450 grams from Sarrade
16 mini carrots tops
16 mini turnips
16 Ratte small potatoes (or just use local baby potatoes)
8 mini leeks
16 pink radishes
8 mini fennels
5cl of chicken broth
4 chopped shallots
1cl of sherry vinegar
Salt and Pepper
2 sheets of parchment paper

Season your foie gras with salt and pepper and leave to rest for 30 minutes at room temperature
In the mean time, pare, peel and whiten carrots, turnips, radishes, leeks and fennels in boiling water
Cook the potatoes in salted boiling water
Once the foie gras has rested for 30 minutes, sear it in a frying pan on each side just to mark them
Place 2 sheets of greaseproof paper side by side on your worktop
On each, add 1 foie gras, half of the vegetables, shallots and chicken broth
Close the whole thing neatly by hemming the edges
Bake 30 minutes at 170°C
Once the cooking is finished, take the foie gras lobes, slice and serve on a plate
Now to prepare candied vegetables, add the vinegar to the remaining juice in the parcel
Pour this hot vinaigrette on the foie gras and vegetables
And ENJOY!

Whole Foie Gras Parcel with Young Vegetables

Ingredients (for 8 people)

Preparation

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