By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Foie gras ballotine is the French preparation where cured foie is wrapped first in thin pancetta, then in cling film, and gently poached. The pancetta gives a savoury edge and beautiful presentation.
Key Takeaways
- Wrap in pancetta first, then cling film
- Poach at 60-65C for 25 min
- Cool quickly in iced water
- Rest 24 hours
- Slice with hot knife
The Ingredients
Makes 1 ballotine, serves 8
- 400g raw foie gras, deveined
- 200g thinly sliced pancetta or speck
- 7g fine sea salt
- 1g white pepper
- 30ml Cognac
The Method
1. Cure foie with salt, pepper, Cognac. Refrigerate 12 hours.
2. Lay pancetta slices overlapping on cling film.
3. Spoon foie down centre. Roll into a tight cylinder using cling film.
4. Twist ends, secure with kitchen string.
5. Poach in 60-65C water for 25 min.
6. Iced water 5 min. Refrigerate 24 hours.
7. Unwrap. Slice with hot knife. Serve room temperature.
Tips
Pancetta thin enough to roll cleanly.
Temperature precision matters.
Iced water stops cooking.
Hot knife for slicing.
Variations and Pairings
With caviar: Top each slice with Royal Oscietra.
With fig jam: Serve alongside.
Wine pairing: Sauternes.
For more foie gras, see our foie gras au torchon and terrine recipes.
Frequently Asked Questions
Pancetta or speck?
Pancetta classical. Speck adds smokier note.
How long does it keep?
5-6 days refrigerated.
Different from torchon?
Ballotine has pancetta wrap. Torchon is cloth-wrapped without meat.
Foie gras ballotine is one of those preparations that defines French luxury cooking precision. Discover Beleaev's caviar collection at beleaev.com.
Beleaev is an international caviar and gourmet house headquartered in London, with fulfilment hubs across the UK, Europe, the UAE, and the United States. We deliver responsibly farmed Beluga, Oscietra, Sevruga, and Kaluga caviar to customers in each region within 24 to 48 hours.
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