Duck foie gras

This is the season ofend of year partiesAnd we love doing our ownduck foie gras !

Thisrecipethat I will deliver you there has beentransmittedby thedisciples of Augustus Escoffierand in particular by my sponsorJo Vally.

To do thisrecipe, it is well to be equipped with avacuum machine. It may however be made withcellophane papervery good quality and suitable for cooking.

The first thing to do is to choose aduck foie grasdeExtra and French quality. You can choose itawakened, if possible by handIt will save you valuable time.

I'll send you the recipe for 1 kg ofduck foie grasbut you can adapt to the weight of the liver you bought.

Ingredients

• 1 kg ofduck foie gras
• 12 g of fine salt
• 3 g pepper
• 3 g of fine sugar
• pinches of4 spices

or : themix for foie gras fromhttps://sarabar.fr/

Preparation

Remove itduck foie gras30 minutes before starting, remove it from its packaging and leave it at room temperature.

On thecurved part of the liver,there is aFine skinthat 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 nowAwaken our duck foie grasHey! On a clean worktop and protected by cooking paper, separate thefoie 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 onLiver fat awakenedWe need to track these ships!

In a small bowl, mix le salt, pepper and spicesorpreparation for foie gras. Sprinkle yourduck foie grason all sides.

Make a tray size appropriate to the weight of thefoie gras, Stir wellandvacuum. 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

Whenduck foie grasis cooked,plunge it immediately into ice waterand 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.

Ifduck foie grashas released fat (yellow part), keep it in a hermetic box, it will serve as a basis for other preparations such asSarladaese applesFor example...

Good tasting !