Half-cooked
foie gras with figs and white sweet wine aged in oak barrel
1. The
day before the preparation, soak three figs (cut in half) in white
sweet wine aged in oak barrel.
2. Make sure that the liver’s gall has been removed. Remove
delicately the veins and small fats from the two liver’s
lobes. Add salt and pepper to the liver.
3. Place about half of the liver in a terrine in clay. Spread
the soaked figs over then cover with the remaining liver. Sprinkle3
cl of the figs’ soaking white wine over the preparation.
Cover with an aluminium sheet. Place the terrine in an oven double-boiler.
4. Put in the oven and cook for 55 minutes, gas mark 180°.
Check the cooking with a skewer. The liver blood should not appear.
Otherwise, put back in the oven.
5. Cool down in the fridge for 24 hours then turn out.
>> Catherine Sénécal,
LES VALLONS DU LAC- 32170 Miélan
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 Préparation
: 20 minutes
 Cooking
time: 55 minutes
 Ingrédient:
• 3 figs
• White sweet wine Big “Manseng” from the property
“Domaine du Tariquet”
• 1 Duck Foie Gras
• Salt, black pepper
Suggested drink:
A white Côte de Gascogne or a white Côtes de St Mont.
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