Foie gras ballotine (Slideshow version)
Stage 22/22 :
Remove all the cling film, and cut the ballotine into slices to taste.Remarks
If you want a more natural, foie gras-like taste, you can reduce the alcohols in this recipe to 1 teaspoon, or even eliminate them altogether.Cognac or Armagnac doesn't make much difference (in this recipe), and the same goes for Port and Sherry, or any other mutated wine such as Marsala, Maury, Madeira, etc.
As for the bread that goes best with foie gras, don't be tempted by industrial sandwich bread, or worse, brioche or gingerbread (!), which are not at all suitable. It's better to try a bread that's a little more robust, a little more acidic, like a good pain de campagne, for example. The ultimate is sourdough bread.
If, like me, you're an aficionado of foie gras, but you have problems with force-feeding, take a look at this glimmer of hope.
To find out everything you need to know about how to enjoy foie gras and what to serve it with, take a look at : Serving foie gras.
And to drink?
We could go on and on about which wine to drink with foie gras, but at the risk of sounding like a provocateur, I don't think Sauternes is the right choice. In my humble opinion, with foie gras, which is already very smooth and creamy, a very sweet wine like Sauternes that matches this smoothness is not great.Instead, I suggest you try a very dry white wine to contrast and bring out the taste of the foie gras, for example a white cote du jura (the one from domaine Rolet in Arbois is excellent).
If you're still keen on a sweet wine, then try something more nuanced, like a Coteaux du Layon "Croix blanche" ( Sylvie Termeau's in Rochefort/Loire is perfect).