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$\"Foie$ <\/a><\/div>\n

Here is the second method of cooking foie gras. This one is really very simple. Although I still prefer the first version, this recipe has the advantage of baking itself without the sweat and without an oven! And I must admit that I also like these artisanal looking slices…!<\/div>\n

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For this recipe, you need foie gras. For the seasoning and to remove the veins I invite you to see the beginning of the recipe of <\/em>terrine of foie gras<\/em><\/a> .<\/em><\/div>\n
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So we’re at the point where the foie gras is room temperature, salty, peppery and spicy. You can choose the recipe you want, I only explain here the cooking method.<\/em><\/div>\n
For my part, on the pictures, I made a foie gras with rum and four spice mix with a good pinch of sugar on each side.<\/em><\/div>\nSimply place the liver on a piece of cling film as shown in the photo below.<\/em><\/div>\n <\/em><\/div>\n
$\"Foie$ <\/em><\/a><\/div>\n <\/div>\n
It must realize 2 turns with the roll of stretch film then tear it to wrap it well.<\/em><\/div>\n <\/em><\/div>\n $\"Foie$ <\/em><\/a><\/div>\n <\/div>\n
Wrap the foie gras with the film but this time in the other direction, still with two turns. <\/em><\/div>\n <\/em><\/div>\n $\"Foie$ <\/em><\/a><\/div>\n <\/div>\n
Just do this 10 times, 5 times in one direction and 5 times in the other. We then obtain a “pudding” of liver.<\/em><\/div>\n <\/div>\n
$\"Foie$ <\/em><\/a><\/div>\n <\/div>\n
It is now enough to boil 1 liter of water per 100g of liver. For example if the liver weighs 500g I will boil 5 liters of water. The liver on the picture weighed 650g so I boiled 6,5l of water.<\/em><\/div>\n
<\/em><\/div>\n $\"Foie$ <\/em><\/a><\/div>\n <\/div>\n
Once the water is boiling, turn off the heat (and remove from the stove if you are cooking on an electric stove, as these plates stay hot for a long time) and plunge the foie gras into the water. <\/em><\/div>\n
<\/em><\/div>\n $\"Foie$ <\/em><\/a><\/div>\n
<\/em><\/div>\nThe most delicate operation is probably to submerge the liver in boiling water! All means are good to get there! <\/em><\/div>\n <\/em><\/div>\n $\"Foie$ <\/em><\/a><\/div>\n <\/div>\n
Now we leave the foie gras submerged by itself and we only have to recover the foie gras when the water has come down to room temperature. This may take some time. Wipe the foie gras well and put it in the refrigerator at least 5 days before eating it. <\/em><\/div>\n
<\/em><\/div>\n $\"Foie$ <\/em><\/a><\/div>\n <\/div>\n
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Foie Gras (2nd method with boiling water)<\/h2>\n
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<\/a>Here is the second method of cooking foie gras. This one is really very simple. Although I still prefer the first version, this recipe has the advantage of cooking itself without supervision and without an oven! And I must admit that I also love these artisanal-looking slices\u2026!<\/span>
<\/div>For this recipe, you need foie gras. For the seasoning and to remove the veins, I invite you to go and see the beginning of the recipe for <\/em>terrine of foie gras<\/em><\/a> .<\/em><\/span>
<\/div>So we're at the point where the foie gras is room temperature, salty, peppery and spicy. You can choose the recipe you want, I only explain the cooking method here. For my part, in the photos, I made a foie gras with rum and a mixture of four spices with a good pinch of sugar on each side.<\/em><\/span><\/div>\n
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