Georges Pralus of Restaurant Troisgros in Roanne, France, discovered that foie gras cooked sous-vide kept its original appearance, did not lose excess amounts of fat and had better texture. This was a major step in the development of sous-vide techniques for the restaurant and home kitchens. Although I’ve been cooking sous-vide, I had not cooked foie gras sous-vide yet. Since it was such a breakthrough dish, I felt I had to give it a try. The combination of foie gras with the botrytis dessert wine sauternes is famous, and since sauternes is also good with roquefort and roquefort is good with beetroot, I came up with this combination. It was delicious, and I did like the taste and texture of the foie gras cooked this way. The recipe is otherwise very simple: with such ingredients it is sufficient to just let them shine.
If you have very fresh foie gras, you could also use it raw for this dish. Just make sure it’s very cold when you cut it, otherwise it’s very difficult to make nice slices. Since I served this as part of a larger dinner party, I did not take photos of all the steps.
Foie gras is the fattened liver of a goose or duck. It has a bad reputation due to forced-feeding methods that are not thought to be goose or duck-friendly, but it is possible to find ‘organic’ foie gras that is produced in a more natural way. As an advantage, the organic foie gras also has a better taste.
roquefort blue cheese
Put the foie gras in a sous-vide ziploc bag with the sauternes. Submerge the bag in cold water to remove as much air as possible with the water deplacement method. I used half a bottle of sauternes (375 ml or 1 1/2 cups) for about 450 grams (1 pound) of goose liver. Marinate overnight in the refrigerator.
Wrap the beetroot(s) in foil and roast them in the oven at 200C/400F for an hour. Allow them to cool in the oven overnight with the door closed.
Reserve the liquids from the bag and put the foie gras on a plate. Handle the liver very carefully, as it will be extremely soft. Let it firm up in the refrigerator. You could put it in a mold of your choice to give it a nice looking shape.
Peel the beetroot (you should be able to just rub off the skin) and cut into slices. Make a stack of alternating slices of beetroot, foie gras, and roquefort. Sprinkle a slice of foie gras or beetroot that is not topped with roquefort with a tiny bit of salt. Serve with a bit of the sauternes sauce.
It goes without saying that this is excellent with a sauternes.