Foie gras trilogy

by Friday, January 20, 2012

Federico Parolari, chef de the two swords of Trento, gives us the recipe of one of its most famous dishes. Here It Is.

TRILOGY of ESCALOPES of FOIE GRAS of duck to tropical fruit and FOIE GRAS TERRINE

For the Escalopes

Ingredients for 4 people

250 gr. duck foie gras 1/2 avocado 1 ⁄ 2 1 ⁄ 2 mango papaya

3 teaspoons of sugar 60 gr. butter for the Bread topping: Classic, to nuts, the pine nuts and raisins and baked buttered


  • • Peel and cut check tropical fruits. To slightly caramelize the sugar and 40 grams butter, Add the fruit, leaving her Cook for 3/4 minutes then flambé with Grand Marnier.
  • Clean the foie gras , remove the nerves and small veins more gently: the four slices and then cut them into three.
  • Heat a non-stick pan with remaining butter and Brown the scallops for a minute on both sides over high heat, adjust salt and pepper.
  • Place the Escalopes of foie gras on tropical fruits, accompanied by croutons of bread.


For the Terrine

Ingredients for 4 people

400 gr. of goose fatty liver

1 tbsp sea salt

75 ml. of Armagnac

75 ml. in Porto

1 teaspoon powdered gelatin for aspic

black pepper q. b.

1 diced caramelized golden Apple

Remove the liver its hangnails, Open the lobes and gently remove the veins and membranes. Must be whole.

Deponetelo in a container that contains just, Sprinkle with salt and leave it in the refrigerator for 24 hours. After this time, rinse it under cold water in

so it goes away around the salt and dry it well. Place back again in a bowl, season with freshly ground pepper that will penetrate everywhere and soak with the Armagnac and the port. Must remain in this bath, in the refrigerator, for other 48 hours.

Now take a clean cloth and placed at its center the liver you have removed, without set aside, his lumping together marinade with caramelized Apple.

Roll with delicacy, so you get a kind of salami, without crushing liver and close the ends with kitchen Twine.

Place the liver in a bowl not too big so that it covers the whole harbour. Dissolve in the teaspoon of gelatin powder and then pour it on the liver. Heat the oven to 150° 15 minutes. Bake the bowl and when illiquid begins to tingle, Cook for 6 minutes without ever boil. In fact the liver if it exceeds 90° firing is likely to dissolve in liquid fat.

Sfornatelo immediately and let cool for a moment, then gently remove the towel and place the liver, having caught a nice light pink, pressandolo in the bowl in which serve him. Cover with wax paper, put on a little weight and let it cool completely for about 12 hours in the refrigerator. Do the same with the cooking liquid so you can degrease well.

After 12 hours you Port jelly on finely chopped Goose liver and served at least 12 hours after.


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