L’Etoile

L'Etoile

Duck Liver with Prune Jam

 

Chef: Troy Spencer

 

Restaurant: L’Etoile

 

Make a reduction with Port, Shallots, Garlic & a sprig of Thyme.

Reduce to a syrup.

Seal off Livers, place in the robot coupe, and blitz. Add reduction, followed by the melted butter then the eggs. Push through fine sieve and place in double lined terrine moulds. Place sliced or chopped Foie Gras pieces in the liver mix.

 

Place terrines in water bath and cook to it reaches 64c.

Ingredients

  • 200g of Foie Gras
  • 500g of Duck
  • 3 Shallots
  • 3 Cloves of Garlic
  • 500g Melted Butter
  • 6 Whole Eggs
  • 250ml Port

 

Recipe courtesy of L’Etoile