Foie Gras [0000998]

Ingredients:

1 pound fresh duck or goose foie gras
2 teaspoons fine sea salt
1/2 teaspoon freshly ground white pepper
1/4 teaspoon pink curing salt #1 (optional, for color)
1/4 cup Sauternes wine (or another sweet white wine)
1 teaspoon sugar
1/4 cup cold water
2 tablespoons cognac or brandy
Toasted gluten-free brioche or baguette slices (for serving)

Instructions:

Start by deveining the foie gras. Carefully remove any visible veins and membranes using a small knife. You can also ask your butcher to do this for you.

In a bowl, mix the fine sea salt, freshly ground white pepper, and optional pink curing salt #1 if you want to enhance the color.

Season the foie gras evenly with the salt and spice mixture, then place it in a shallow dish.

In a small saucepan, combine the Sauternes wine and sugar. Heat over low heat until the sugar has dissolved. Allow the mixture to cool to room temperature.

Pour the cooled Sauternes mixture over the seasoned foie gras.

Cover the dish and refrigerate it for 24-48 hours to allow the flavors to meld.

After marinating, remove the foie gras from the dish and gently shape it into a log or pâté shape.

In a separate bowl, mix the cold water and cognac or brandy.

Dip the foie gras briefly into the cognac mixture to give it a shiny finish.

Wrap the foie gras tightly in plastic wrap or foil and refrigerate for at least 12 hours before serving.

Serve your Gluten-Free French Foie Gras Appetizers with toasted gluten-free brioche or baguette slices.

This gluten-free French foie gras recipe is a luxurious appetizer, showcasing the rich, delicate flavor of this classic French delicacy. Enjoy it with your favorite gluten-free bread for an exquisite culinary experience.