Poached Foie Gras: Christmas Recipe

Ingredients

• 4 fresh foie gras slices
• 1/2 cup of chicken or veal stock
• 1/2 cup of white wine
• 1/4 cup of cognac
• 2 cloves of garlic, crushed
• 1 bay leaf
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 tablespoon of sugar

Instructions

1. In a large pot, bring the chicken or veal stock, white wine, and cognac to a boil.
2. Add the garlic, bay leaf, salt, black pepper, and sugar, stirring until the sugar dissolves.
3. Reduce the heat to a low simmer and add the foie gras slices to the liquid.
4. Simmer the foie gras for about 5-7 minutes or until cooked through. The center should be slightly pink.
5. Remove the foie gras from the liquid and drain on paper towels.
6. Serve warm with a side of toasted bread or crackers.

Verdict

This poached foie gras recipe is a decadent and elegant addition to any Christmas menu. The foie gras is perfectly poached in a flavorful broth that boasts complex flavors. This dish is sure to impress your guests and make for a memorable holiday feast.

Serving Suggestions

Pair the poached foie gras with a glass of dry white wine or champagne. Serve with a side of toasted bread or crackers and garnish with fresh herbs like thyme or parsley. This dish makes for a fantastic appetizer or as the main course accompanied by a green salad.