Chilled Foie Gras Recipe

Prepare the Foie Gras

Season the foie gras with salt and pepper. Pour the Armagnac over it and let it marinate in the refrigerator for at least 1 hour.

Chill the Foie Gras

After marination, place the foie gras in a terrine or mold and cover it. Cook in a water bath at 70°C (158°F) for 45 minutes. Chill in the refrigerator for several hours until set.

Roast the Beets

Preheat the oven to 200°C (400°F). Wrap the beets in aluminum foil with olive oil, salt, and thyme. Roast for 45-60 minutes until tender. Allow to cool and peel.

Slice the Beets

Once cooled, slice the beets into thin rounds for plating.

Prepare the Pickling Brine

In a saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil and stir until sugar and salt are dissolved.

Pickle the Walnuts

Place the black walnuts in a jar and pour the hot pickling brine over them. Seal and let sit at room temperature for at least 24 hours before using.

Cook the Amaranth

In a saucepan, bring 2 cups of water to a boil. Add the amaranth, reduce heat to low, cover, and simmer for about 20 minutes until water is absorbed. Fluff with a fork.

Prepare the Rye Bread

In a skillet, melt butter over medium heat. Toast the seeded rye slices until golden brown on both sides.