Ingredients
Instructions
- Clean and devein the foie gras if not already done keeping it as whole as possible
- Mix all the spices and salt together in a small bowl
- Gently massage the spice mixture all over the foie gras
- Place the seasoned foie gras in a container and pour the white port over it
- Cover and refrigerate for 24 hours turning once halfway through the marination
- Remove from refrigerator and let it come to room temperature for 30 minutes
- Vacuum seal the marinated foie gras
- Prepare a sous vide water bath and set the temperature to 55C 131F
- Cook the foie gras for 1 hour and 15 minutes
- After cooking immediately place in an ice bath to stop the cooking process
- Refrigerate for at least 24 hours before serving
- To serve slice with a hot knife and accompany with toasted brioche or crusty bread
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