For the Foie Mi-Cuit
Ingredients
- 750 g Foie gras
- 10 g Doenjang, Korean Soybean Paste
- 3 g Salt
- 2 g Ground white pepper
- 1 ml Madeira wine
Directions
- 1 Leave the foie at room temperature for two hours before proceeding with this recipe.
- 2 Remove the veins and marinate the foie in a container with a mixture of Madeira wine, salt, pepper, and Soybean Paste(DoenJang).
- 3 After marinating, fill in a pudding or terrine mold with the foie, pressing it well so that no empty spaces remain.
- 4 Place the mold in a water bath and bake it in the oven for 40 minutes at 90ºC.
- 5 Once cooked, take the mold out of the oven and remove any excess duck fat.
- 6 Let the terrine rest in the refrigerator for at least 3-4 hours before removing it from the mould.
For the pomegranate vinegar reduction
Ingredients
- 1 ea Pomegranate
- 8 slice Whole-grain bread
- 100 ml Brown Rice Vinegar
- Salt flakes
Directions
- 1 In a saucepan over low heat, simmer Sempio Pomegranate Brown Rice Vinegar until the texture thickens considerably. It should reach the density of a thick syrup. Allow to cool and set aside until serving.
Presentaion
Ingredients
Directions
- 1 On a toasted slice of whole-grain bread, serve a portion of 1 cm of foie mi-cuit.
- 2 Dress the foie with a teaspoon of Sempio pomegranate brown rice vinegar reduction and scatter a few pomegranate seeds.
