Foie Gras

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READY IN: 24hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare and open the liver at the ambient temperature on a plastic tablet with your hand.
  • With the peak of a sharp knife follow the blood vessels and through it away; The trick is to put the peak of your knife just under the vessel. No needs to pull it strongly just open it delicately.
  • One the most important vessels are away, put salt, peppers and brandy on the liver.
  • Let it marinate for 12 hours at least.
  • The day after, put your oven at around 150°C--it's important to follow carefully the temperature of the liver.
  • Put it in a small size clay form (20 cm diameter max) with large boards, for 20 minutes; your oven should stay at a regular temperature for 30 minutes.
  • Leave it for 3 hours in your freezer.
  • Cut in 1-inch slice. Put it on a roasted bread and enjoy it with a not dry white wine.
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