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Foie gras shards

In this preparation, the goose liver (foie gras d'oie) is marinated in Macvin du Jura and shaped into shards using liquid nitrogen.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.

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Allergens and dietary requirements

  • Sulphite

Ingredients

1
kg
liver, cleaned
80
g
Macvin du Jura
20
g
cognac
7
g
salt
7
g
curing salt
Recipe for:1 kg

Scale recipe

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