Duck Foie Gras in Spiced Red Wine Recipe

Name: Duck Foie Gras in Spiced Red Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 bottles red wine (preferably from Bordeaux); About 1 pound fresh duck liver; 3 1/2 ounces sliced carrots; 4 pieces star anise; 1 cup sliced leeks; 1 large onion, peeled and sliced; 2 cloves; 1 tablespoon sweet peppercorns; 2 large handfuls coarse salt; 1 large handful powdered sugar; Salad, your choice, for serving; Vinaigrette, your choice, for serving; Green asparagus, for serving

Servings: persons

1 1/2 bottles red wine (preferably from Bordeaux)
About 1 pound fresh duck liver
3 1/2 ounces sliced carrots
4 pieces star anise
1 cup sliced leeks
1 large onion, peeled and sliced
2 cloves
1 tablespoon sweet peppercorns
2 large handfuls coarse salt
1 large handful powdered sugar
Salad, your choice, for serving
Vinaigrette, your choice, for serving
Green asparagus, for serving

1
Pour the wine into a large cast iron pot and add all of the ingredients.
2
Place a lid on the pot, and heat on the stove for a minimum of 5 minutes, or until boiling.
3
Remove the pot from the fire and be sure that the duck liver is completely submerged in the liquid.
4
Allow everything to come to room temperature, and then place the pot in the refrigerator for 24 hours.
5
Remove the duck liver from the wine, and cut into thick slices.
6
Accompany the meat with a salad and some green asparagus spears served with a vinaigrette.
7
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
8
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

118

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 bottles red wine (preferably from Bordeaux), About 1 pound fresh duck liver, 3 1/2 ounces sliced carrots, 4 pieces star anise, and more.

Yes, Duck Foie Gras in Spiced Red Wine falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Duck Foie Gras in Spiced Red Wine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions