Foie gras with tangerine confiture

6 servings

180 minutes

Foie gras with mandarin confit is an exquisite dish of French cuisine that embodies the harmony of delicate texture and refined flavor. Foie gras cooked with mushrooms and cognac reveals its rich, intense aroma, while the sweet, slightly citrus mandarin confit adds an elegant fruity note, creating a unique flavor contrast. The origins of this dish trace back to the traditions of French gastronomes who sought the perfect combination of ingredients. It is ideally suited for festive dinners and special occasions, served chilled to highlight all the subtle flavor nuances. Each piece of foie gras melts in the mouth, leaving a lingering taste of luxury and celebration.

Energy value per serving

• Calories: 762
• Proteins: 17.4g
• Fats: 25.4g
• Carbohydrates: 81.7g

Ingredients

• Goose liver: 250 g
• Salo: 25 g
• Pork fillet: 250 g
• Milk: 350 ml
• White mushrooms: 100 g
• Cognac: 350 g
• Ground black pepper: to taste
• Bay leaf: to taste
• Ground nutmeg: to taste
• Tangerines: 300 g
• Lemon juice: 20 ml
• Sugar: 450 g

Cooking steps

1. Cut the tangerine peel into large pieces and slice it into thin noodles.

   Required ingredients:

   • Tangerines: 300 g

2. Squeeze juice from tangerines. Add it to a pot with lemon juice and 650 ml of water.

   Required ingredients:

   • Tangerines: 300 g
   • Lemon juice: 20 ml

3. Tie all the pulp from the mandarins in a muslin bag and place it in the pot. Bring to a boil. Reduce heat and simmer for 2 hours until the liquid is reduced by half.

   Required ingredients:

   • Tangerines: 300 g

4. Add sugar, stir until it dissolves. Bring to a boil and simmer on high heat for 25-30 minutes. Then remove the bag from the pot.

   Required ingredients:

   • Sugar: 450 g

5. Remove all the foam from the surface. Let the jam cool for 15 minutes. Stir the marmalade to prevent the orange peels from settling at the bottom, pour into a warm sterilized jar. Seal and let it cool completely.

6. Clean the liver from membranes and fat, and soak it in milk. Stuff the liver with mushrooms, pour with cognac, and leave for 3 hours.

   Required ingredients:

   • Goose liver: 250 g
   • Milk: 350 ml
   • White mushrooms: 100 g
   • Cognac: 350 g

7. In a meat grinder, grind the pork fillet and liver with mushrooms, add salt, spices, and the alcohol in which the liver was marinated, and mix thoroughly.

   Required ingredients:

   • Pork fillet: 250 g
   • Goose liver: 250 g
   • White mushrooms: 100 g
   • Cognac: 350 g
   • Ground black pepper:  to taste
   • Bay leaf:  to taste
   • Ground nutmeg:  to taste

8. Place the obtained mass in a baking dish, putting slices of fat on top. Bake the foie gras in a water bath for 30 minutes per kilogram of weight.

   Required ingredients:

   • Salo: 25 g

9. Serve the dish very cold and not earlier than 2 days after preparation. Before serving, place the jam on plates with foie gras.