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Spring Starter with Baby Broad Beans and Foie

Ingredients - 1 jar of baby broad beans in oil. - 1 shallot. - 2 artichokes. - Quail eggs. - Caramelized balsamic vinegar. - Salt. - Olive oil. - Duck liver mi-cuit (semi-cooked foie gras). - Toasted bread slices. Method Drain the broad beans in a colander to remove all the oil, but save 2 or 3 tablespoons for later. To make the mi-cuit, follow the recipe here . Heat a splash of oil in a pan and sauté the shallot along with the cleaned, chopped artichokes. Season with salt. A couple of minutes before you take it off the heat, toss in the beans and let everything finish cooking together. Set aside to cool. For the poached eggs — you can see how it's done in the photos (in one shot, the yolk might look broken, but that's just the reflection on the plastic wrap; it should stay whole) — lay a piece of plastic wrap over a small cup, drizzle on a few drops of oil, crack the egg into the center, add a pinch of salt, twist the plastic wrap cl...

Duck Liver Mi-Cuit

I've made a terrine of duck liver, and spread on some toasted bread, it's absolutely delicious.


Ingredients

  • - one duck liver (about 750g).
  • - salt.
  • - freshly ground black pepper.
  • - sugar.
  • - port wine.
  • - cognac.
  • - calvados (you can substitute with whisky).

Preparation

  1. To make it easier to work with, take the liver out of the fridge an hour before you start.
  2. Being careful not to tear it too much—though it's quite forgiving, a bit like play dough that you can reshape—gently remove any veins and bits of blood from inside the piece.
  3. Lay out a generous piece of plastic wrap and place the liver on it. Without touching the liver itself, add one tablespoon of cognac, one of port, one of calvados, one teaspoon of sugar, one of salt, and one of black pepper.
  4. Gather the edges of the wrap and twist it into a bundle.
  5. Set it on a plate and refrigerate for 24 hours.
  6. The next day, let it sit out of the fridge for an hour. Without removing the plastic, shape it into an elongated roll.
  7. Keep wrapping it tightly with more plastic, turning it in all directions until it's well covered and pressed firmly.
  8. Place it in the microwave at full power for 1 minute on one side, flip it over, then another minute on the other side. If it's not wrapped tightly enough, the fat will leak out through any gaps as it heats.
  9. Let it cool slightly, then place a weight on top and along the sides to help it hold its shape.
  10. Refrigerate for at least 4 days before slicing into it.

Notes

I use the liquors listed in the recipe, but if you don't have all of them on hand, you can just use three tablespoons of whichever one you do have.
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