Foie gras poached in mulled wine

This recipe for Foie gras poached in mulled wine is by Jérémy Galvan. Discover the ingredients and step-by-step preparation instructions.

• Serves 8
• Preparation time: 30 minutes
• Cooking time: 10 minutes
• Resting time: 55 hours

Ingredients for Jérémy Galvan's Foie gras poché au vin chaud

This recipe combines foie gras with a red fruit and honey mulled wine marinade, spiced up with a hint of hot pepper.

For the foie gras

• 1 deveined foie gras, 400 to 500 g
• 6 g salt
• 2 g sugar
• 1 g chili powder

For the marinade

• 1 l red wine
• 1 orange
• 1 lemon
• 20 cl crème de mûre
• 50 cl blackcurrant coulis
• 100 g honey

How to prepare Jérémy Galvan's Foie gras poché au vin chaud

Here are the steps to follow for this recipe. You'll need to plan 48 hours in advance for the marinating time.

The foie gras

1. Cover the foie gras on all sides with the mixture of salt, sugar and hot pepper.
2. Leave to marinate for 4 hours.
3. Rinse with water to remove excess salt, and pat dry with paper towels.
4. Wrap the foie gras in cling film and place in the freezer for 3 hours.

The marinade

1. Prepare the marinade with the red wine, chopped orange and lemon, crème de mûre, blackcurrant coulis and honey.
2. Bring to the boil like mulled wine.
3. Remove the foil from the foie gras, place it still frozen in a container and cover with the boiling marinade.
4. Place in the fridge and marinate for 48 hours.

Finishing and presentation

1. drain the foie gras and pat dry.
2. Cut into slices and serve.