Foie mi-cuit, bread and pomegranate

  • Cook By: Fundació Alicia/ Restaurant Les Cols
  • Theme: Meat dishes Influencer
  • Main Ingredients: Foie Mi-Cuit
  • Serving Size: 8

For the Foie Mi-Cuit

Ingredients

  • 750 g Foie gras
  • 10 g Doenjang, Premium
  • 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

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.