Ballotins of green cabbage with foie gras

Recette

Preparation 25 minutes (start the day before)

Cooking time 15 minutes

 

Step 1

The day before, cut the dried fruit into small cubes and marinate in the cognac and port. Remove the first few leaves from the cabbage and pull off 8 attractive leaves, removing a little of the hard central rib.

Step 2

Poach them for 3 mins in a large pan of boiling water and rinse immediately under cold water. Pat dry and arrange on a clean tea towel.

Step 3

The same day, simply remove the central vein from the foie gras. Cut into 8 pieces.

Drain the dried fruit, reserving the alcohol. Place a cabbage leaf on a board and spread a piece of foie gras and some marinated dried fruit in the centre. Season with salt and pepper and reseal to form a small ballotin. Wrap it in cling film.

Step 4

Place the ballotins in a steamer basket and cook for 10 minutes.

Meanwhile, sweat the shallot in the butter for 2 minutes and deglaze with the alcohol, then add the honey, vinegar and Worcestershire sauce. Continue cooking for a further 3 minutes until the sauce becomes syrupy. Season and keep warm.

Step 5

To serve, carefully remove the ballotins from the cling film. Spread a little sauce on the bottom of each plate and place a ballotin on top.

 

The purpose of the cling film is to keep the cabbage tightly together when cooking. If you don’t have a steamer, a basket placed over a pan of boiling water and a lid will do the trick.

♥To be enjoyed with Palmer & Co Grands Terroirs 2015.

Ingrédients

• 1 kale
• 1 lobe of foie gras (approx. 300g)
• 8 dried figs
• 8 dried apricots
• 50 ml cognac
• 50 ml port
• 30 g butter
• 1 shallot
• 1 tbsp wine vinegar
• 1 tsp honey
• 1 tsp Worcestershire sauce
• Salt
• Freshly ground pepper
• 1 roll of cling film