Foie gras au torchon


  • Chicken broth 4 l
  • Raw duck foie gras 1
  • Nutmeg 1 tip
  • Four spices 1 tip
  • Freshly ground white pepper 4 g
  • Salt 12 g

Divide the duck liver into the two lobes. Then place them in an ice water bath and refrigerate for 5 to 6 hours.

After this time, drain and dry the liver. Then remove the thin membrane before denervating it. To do this, gently incise and pull along the central vein.

Reconstitute the liver before putting it in a terrine. Sprinkle with salt, pepper, allspice and nutmeg. Cover the container before refrigerating for about 12 hours. Turn the liver occasionally.

Roll the liver inside a thin, clean cloth previously rinsed in cold water. Secure the ends with strings.

Heat the chicken stock to 70°C. Immerse the foie gras in a cloth and leave to poach for 25 to 30 minutes, ensuring that the temperature does not exceed 70°C.

Once the foie gras is cooked, let cool to room temperature. Tighten the cloth and refrigerate for 48 hours. At the end of this time, remove the foie gras from the cloth and enjoy your foie gras with a cloth.

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