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Marbrê of foie gras and grouse

11 September 2006

INGREDIENTS

(serves twenty)

10 grouse breasts (legs to be used in the game jus)
500ml reduced port and red wine jus (see note)
2kg foie gras (fresh goose liver, not duck)
Five-spice powder
Paprika
Cayenne pepper
Salt
Pepper
20cl brandy
½ tin of green peppercorns
½ bottle Sauternes
2 leaves gelatine

METHOD

Take the grouse breast off the bone, remove skin and marinate with port. Use the remaining carcass to make jus (see note).

Slice liver on the slant thickly and de-nerve. Season goose liver with five-spice, paprika, cayenne, salt and pepper, then sear in a very hot pan on both sides. Leave pink.

Carefully pour off the fat, then deglaze pan with brandy, port and peppercorns. Drain grouse breast, keeping marinade to add to goose-liver sediment. Sear grouse in hot pan - keeping pink.

Use juices from the goose liver, the grouse pan and marinade along with the Sauternes to make a strong game jus, then add gelatine.

Grease mould with fat from goose liver then line bottom with a good layer of liver. Paint with jus, add layer of grouse breast and continue until full. Place a weight on top and leave in fridge overnight.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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