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Le Chaudron recipe
Aspic de foie gras
Foie gras in port aspic
⏱ 50 minServes 6Hard340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)mi-cuit foie gras
500 ml (2 cups)clarified chicken stock
6 sheetsgelatin
50 ml (3½ tbsp)port
100 g (3½ oz)dried figs, diced
1bunch of chervil
- 200 g (7 oz) mi-cuit foie gras
- 500 ml (2 cups) clarified chicken stock
- 6 sheets gelatin
- 50 ml (3½ tbsp) port
- 100 g (3½ oz) dried figs, diced
- 1 bunch of chervil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the gelatin in cold water, then dissolve it in the hot chicken stock flavored with port.
- Let the stock cool to lukewarm, then pour a thin layer into the bottom of each ramekin and chill until set.
- Arrange a few chervil sprigs and diced figs on the set jelly — they’ll make a pretty pattern once turned out.
- Cut the mi-cuit foie gras into even cubes and divide them among the ramekins on top of the first layer of jelly.
- Cover the foie gras with the rest of the stock and tap lightly to release any trapped air bubbles.
- Chill the aspics for 4 hours until firmly set, then turn them out carefully before serving.
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