Semi-cooked foie gras Ingredients: fleur de sel pepper from the mill - 1- raw foie gras.
Utensils： 1 Oven-
Total time:
45 min
Preparation:
15 min -
Cooking:
30 min
Phase 1
Prepare 48 hours in advance.
Phase 2
Nothing could be simpler! Preheat the oven to 110°C (thermostat 3-4).
Phase 3
We assume that your liver is ready to cook. Salt and pepper it generously (no cognac obviously, which adds absolutely nothing).
Phase 4
Pack it into a terrine just big enough for it.
Phase 5
Place in a water bath for 30 min.
Phase 6
If it is not salty enough (amateur cooks are always afraid of adding too much! And that is my case), serve it with pink berries and Guérande fleur de sel.
Utensils： 1 Oven-
Total time:
45 min
Preparation:
15 min -
Cooking:
30 min
Phase 1
Prepare 48 hours in advance.
Phase 2
Nothing could be simpler! Preheat the oven to 110°C (thermostat 3-4).
Phase 3
We assume that your liver is ready to cook. Salt and pepper it generously (no cognac obviously, which adds absolutely nothing).
Phase 4
Pack it into a terrine just big enough for it.
Phase 5
Place in a water bath for 30 min.
Phase 6
If it is not salty enough (amateur cooks are always afraid of adding too much! And that is my case), serve it with pink berries and Guérande fleur de sel.