\n<\/div>\n

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

\nHere is the third method of foie gras. Finally this is not THE official third method, simply the third one on my blog! This is probably the simplest. It gives a result as good as the other methods and the appearance of the liver is preserved because it is cooked in its natural form.<\/div>\n

<\/a>Foie gras recipe third method:<\/p>\n

-a whole fresh foie gras<\/span><\/b>
\n-salt, pepper (the essentials)<\/span><\/b>
\n-Alcohol of your choice (cognac, port, sweet white wine, rum…)<\/span><\/b>
\n-spices<\/span><\/b><\/p>\n

\nDevein the foie gras. You can as well buy a deveined foie gras, the method will be even simpler!<\/p>\n

\n $\"Foie$ <\/a><\/div>\n
\n<\/div>\n
\nAdd salt and pepper to the inside and outside of the foie gras, then soak lightly in the chosen alcohol. <\/div>\n
\nChoose a stretch film that resists high temperatures (albal makes a very good one!). Restore the natural shape of the foie gras. <\/div>\n
<\/p>\n
\n $\"Foie$ <\/a><\/div>\n
\n<\/div>\n
\nWrap it generously with stretch film. I do it 4 times in one direction and 4 times in the other. <\/div>\n
<\/p>\n
\n $\"Foie$ <\/a><\/div>\n
\n<\/div>\n
\nLet stand one night in a cool place. <\/div>\n
\nThe next day, take it out 2 hours before cooking so that it is at room temperature. Put it in a steaming basket. <\/div>\n
<\/p>\n
\n $\"Foie$ <\/a><\/div>\n
\n<\/div>\n
\nPut on top of boiling water (steaming) 8 minutes for a 500 grams liver or 10 minutes for a 700 grams liver in one direction then turn it over and cook again 8 or 10 minutes. It cooks in this way for 16 or 20 minutes depending on its weight. <\/div>\n
<\/p>\n
\n $\"Foie$ <\/a><\/div>\n
\n<\/div>\n
\nRemove the basket from the top of the boiling water. Let the liver cool to room temperature. <\/div>\n
<\/p>\n
\n $\"Foie$ <\/a><\/div>\n
\n<\/div>\n
\nThen store the liver in its packaging in a cool place for at least 3 days before opening it. <\/div>\n
<\/p>\n
\n $\"Foie$ <\/a><\/div>\n
\n<\/div>\n
\nIt can be frozen after three days! Foie gras freezes better cooked than raw! <\/div>\n
<\/p>\n
\n $\"Foie$ <\/a><\/div>\n
\n<\/div>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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