Gerty Linertz’s Poached, Sautéed and Chilled Foie Gras Marinated in Elderberry Coulis


Gerty Linertz’s Poached, Sautéed and Chilled Foie Gras Marinated in Elderberry Coulis

An original idea by the Belgian chef Gerty Linertz of Cyrano
Gerty advises pairing it with Terre d’Argence blanc for its balance and aromatic palate.
www.cyrano.be

Ingredients:

  • Fresh goose Foie gras
  • Garlic
  • Thyme
  • Elderberry coulis (or a coulis of any red or black fruit depending on the season)
  • Chicken stock

1. Bring the stock to a boil.

2. Separate the foie in two and plunge it for 3 minutes in the stock.

3. Prepare a pan rubbed with garlic, then brown the foie.

4. Remove the foie and set aside on a tray in the refrigerator for 24 hours.

5. Vacuum pack the foie with 3 sprigs of thyme and 3 tablespoons of elderberry coulis.

6. Set aside for 3 days.

7. Serve with scoops of melon, a sprig of thyme and a little bit of coulis for presentation.