Ingredients
Instructions
- Remove the foie gras from refrigerator 1 hour before preparation to bring it to room temperature
- Season both lobes of the foie gras with salt and white pepper
- Sprinkle the cognac and muscat wine over the foie gras
- Carefully shape the foie gras into a roll, ensuring there are no air pockets
- Wrap tightly in microwave-safe plastic film, making small holes in the first layer. Add 3 more layers of plastic wrap
- Refrigerate for at least 12 hours to marinate
- Fill the Thermomix bowl with 800ml water
- Place the wrapped foie gras in the Varoma steamer basket
- Steam for 14 minutes, then flip and steam for another 14 minutes
- Immediately place the wrapped foie gras in ice water for 1 hour
- Refrigerate for at least 72 hours before serving
- To serve, remove from refrigerator 30 minutes before and slice with a hot knife
- Can be stored in the refrigerator for up to 3 weeks
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