Yield: 1 servings
|1½ pounds||Foie gras|
|1 teaspoon||Freshly ground white pepper|
Soak the foie gras in a half water, half milk solution. Split the foie gras into two pieces. Using a knife delicately remove any blood vessels and pieces of skin from the foie gras.
Put both pieces of foie gras into one rectangular shape and place in a shallow dish. Sprinkle the salt, white pepper, brandy and nutmeg onto the foie gras. Cover with cling film and leave to marinate in a fridge for 24 hours.
After 24 hours lay a long sheet of cling film on a flat surface. Remove the foie gras from its shallow dish and place on top of the cling film. Fold over the foie gras lengthways and pat into a cylindrical shape. Tightly roll the foie gras in the cling film until it has been covered in about five layers.
Twist the ends of the ballotine until the cling film is taut. Tie the ends with string. Take a piece of muslin half the length of the cling film and tightly wrap the ballotine. Tie the ends with a string and tie the string the whole length of the ballotine.
Place the ballotine in a pot of simmering water for 3 minutes. Prod the ballotine with a needle several times and twist the ends so that the fatty juices seep out of the foie gras. When the liquid becomes pink you should stop twisting the ends.
Re-tie the ends of the ballotine to make it taut and place in the fridge for 24 hours.
Converted by MC_Buster.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.