Duck foie gras

This is the season of end of year parties And we love doing our own duck foie gras !

This recipe that I will deliver you there has been transmitted by the disciples of Augustus Escoffier and in particular by my sponsor Jo Vally.

To do this recipe, it is well to be equipped with a vacuum machine. It may however be made with cellophane paper very good quality and suitable for cooking.

The first thing to do is to choose a duck foie gras de Extra and French quality. You can choose it awakened, if possible by handIt will save you valuable time.

I'll send you the recipe for 1 kg of duck foie gras but you can adapt to the weight of the liver you bought.

Ingredients

• 1 kg of duck foie gras
• 12 g of fine salt
• 3 g pepper
• 3 g of fine sugar
• pinches of 4 spices

or : the mix for foie gras from https://sarabar.fr/

Preparation

Remove it duck foie gras 30 minutes before starting, remove it from its packaging and leave it at room temperature.

On the curved part of the liver, there is a Fine skin that you must lift with the thin blade of a small knife either by lifting and removing it or by gently scratching to make it go away.

We must now Awaken our duck foie gras Hey! On a clean worktop and protected by cooking paper, separate the foie gras lobes. With the blade of a small rinsed knife with hot water, look for the big central vein, lift it gently pulling it towards yourself. She goes through the entire liver, so you have to help yourself with the other hand to get it all out without breaking it. But be careful, other blood vessels are in both parts, they must also be removed. Even on Liver fat awakenedWe need to track these ships!

In a small bowl, mix le salt, pepper and spices or preparation for foie gras. Sprinkle your duck foie gras on all sides.

Make a tray size appropriate to the weight of the foie gras, Stir well and vacuum. Stir well again.

Syears vacuum machine, form a large boudin and wrap in cellophane paper. Recommence 3 times (4 laps in total) by changing the packaging senses. An inlet must be avoided at all costs.

Put water to boil. Monitor temperature. It must be maintained at approximately 90°. Put the foie gras in this water and block with a ladle, spoon or other so that the foie gras remains well immersed in all.

Meanwhile, prepare a container with cold water and lots of ice.

Cooking times:

• for 1 kg: 15 minutes
• for 500/600 g: 12 minutes
• 300 g: 10 minutes

When duck foie gras is cooked, plunge it immediately into ice water and leave it until it is well cooled and firm.

Put it in the cold 48 hours before tasting.

The tasting

Take it out at least 30 minutes before you taste it. Cut it with a knife that soaked in hot water. It can be added pepper and fleur de sel.

If duck foie gras has released fat (yellow part), keep it in a hermetic box, it will serve as a basis for other preparations such as Sarladaese apples For example...

Good tasting !