Exquisite Glazed Duck Foie Gras Nage: Authentic Recipe from Hotel du Palais

• Raw fresh duck foie gras
  600 g
• Fine salt
  10 g
• Milled white pepper
  4 turns
• Chicken broth
  25 cl
• Sweet Jurançon wine
  10 cl
• Fresh ginger julienne
  5 g
• Cinnamon bark
  a little bit
• Purslane
• Stalk of parsley
  1 bunch
• Orange peel
  1

Discover this refined dish from master chef Grégoire Sein at the iconic Hotel du Palais in Biarritz, as featured in Fabienne Labeyrie's Foie Gras.

1. Day before: Keep the foie gras intact. Carefully scrape away any green gall traces. Season all sides with salt and pepper, then macerate overnight in the refrigerator.
2. Next day: Remove foie gras 1 hour before cooking. Immerse in boiling chicken broth and simmer for 10 minutes over low heat.
3. Transfer foie gras to a bowl. Add Jurançon wine and ginger julienne to the broth, then bring to a boil.
4. Strain the hot broth over the foie gras. Infuse with a parsley bouquet, seared orange peel, and cinnamon bark.
5. Refrigerate the covered bowl for at least 24 hours before serving.
6. To serve: Remove the protective fat film from the surface. Slice foie gras into 1 cm thick pieces. Arrange on chilled plates and gently glaze with the aromatic nage.

Pro Tip: The natural fat layer acts as a seal, preserving the foie gras for up to 1 month if undisturbed. Store properly for optimal freshness and flavor.

Source: Fabienne Labeyrie's Foie Gras. Recipe by Grégoire Sein, Hotel du Palais, Biarritz.