Foie Gras Parfait with Madeira Jelly

Name: Foie Gras Parfait with Madeira Jelly
Yield: Makes 10 to 12 ramekins
Ingredients: 1 whole fresh duck foie gras, about 18 ounces (500 g); 4 cups (1 liter) milk; 1 1/2 cups (375 ml) whipping cream (35 percent butterfat); 1 tablespoon brandy; 1 teaspoon sugar; Salt and pepper; 6 egg yolks; 2 whole eggs; Boiling water, as needed; Black truffle shavings for topping (optional); Madeira Jelly (recipe follows); Toasted brioche or pain de campagne (country bread) for serving; 6 sheets gelatin; 1 cup (250 ml) Madeira wine; 6 1/2 tablespoons (100 ml) water; 2 tablespoons maple syrup; 1 teaspoon white wine vinegar; (makes 1 cup 250ml)

January 24, 2012

This dish, which calls for a whole fresh duck foie gras, has been on our menu since day one. We like it with a thin layer of our Madeira Jelly poured on top, but almost any compote, jam, or jelly can be served alongside.

Recipe notes

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