mercredi, janvier 31, 2007

Ravioles de Foie Gras, Consommé au Vin Rouge et Ice Wine

This week I have been pretty inspired with my cooking and it had probably to do with the fact that Hubby would be away the whole of next week, and that we would be back to snacking and eating rice porridge then.

This evening I took out the lobe of raw duck liver that we bought in Strasbourg 2 weeks ago and which Hubby had been saving for another foie gras terrine (but was too busy to make it), and decided to make Ravioles de Foie Gras served in a Red Wine and Ice Wine Consommé.

The Ice Wine was procured a few weeks ago when I had a craving for sweet white wine and had been waiting nice and cold in the fridge to be uncorked. It wasn't Canadian for once, but actually German. And not too bad at all. I used it to marinate the liver, cook the soup and accompany my meal.

The recipe is simple and the result really very delicious. I am very pleased with my soup and will be making another batch of ravioles tomorrow (to finish up the liver and the wonton skins)and freezing them for future use.

Fresh raw Duck Liver (de-nerved and sliced into small pieces)
Ice Wine (2004 Rheinhessen, usually I would use a Sauternes, Muscat de Rivesaltes or Monbazillac)
Salt and Pepper

Wonton or Gyoza skins
Black Truffles (optional)

Red Wine (I used a 2003 Mouton Cadet)
Ice Wine
Leek (julienned)
Chicken or Fish/Seafood Stock
and Pepper
A pinch of ground red chilli

Carrot (julienned)
Zucchini (julienned)
Red Pepper (julienned)
Turnip (julienned)

Marinate the foie gras with the Ice Wine, add salt and pepper to taste. Wrap a piece of foie gras with or without a thin slice of black truffle in a wonton skin (or between 2 wonton skins like an Italian raviole). Seal with a constarch and hot water paste and make sure that there are not too many air pockets or the ravioles will burst open during the cooking.

In a casserole, heat up a little bit of olive oil and brown the finely sliced onion. Reduce the red and ice wines. Add in the julienned leeks. And the stock.

Only about 5 minutes before you are ready to serve the soup should you then add in the zucchini, carrots etc. The idea is to keep them a little crunchy.

And be careful with the ravioles as you poach them, they take really very little time to cook and are best eaten slightly rare. I would leave them in just the time it would take for the wonton skins to turn transparent and then fish them out quickly. In fact, use a separate pot, let the water boil, put in the ravioles, do not cover the pot and make sure the water doesn't boil again.

This dish is really yummy and is a delicate way to eat duck liver, everyone I've made it for loved it.

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