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)
Chicken or Fish/Seafood Stock
Salt and Pepper
A pinch of ground red chilli
Red Pepper (julienned)
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.