Liver fat of mid-cooked duck

Ingredients

For 4 servings

• •1 1 duck foie gras of 450 g each, denerved
• •7 g 7 g of fine salt
• •1.5 g 1.5 g pepper
• •1 1/2 point freshly grated nutmeg knife
• •1 1/2 four-spice knife tip
• •0.5 0.5 teaspoon(s) shaved sugar semolina
• •1 cl 1 cl porto
• •1 cl 1 cl of jerez
• •1 cl 1 cl armagnac

Method

1. 1.Separate the lobes from the foie gras and check that they are well denerved.
2. 2.Prepare the marinade: in a small container, mix salt, pepper, sugar, grated nutmeg and four-spices with the port, jerez and armagnac.
3. 3.Stir well until salt and sugar are completely dissolved.
4. 4.Place the lobes in a hollow dish and pour the marinade evenly over it.
5. 5.Cover with a food film and place in the refrigerator for at least 6 hours. Turn the lobes several times to distribute well seasoning.
6. 6.One hour before cooking, remove the livers from the refrigerator so that they return to room temperature.
7. 7.Preheat the oven to 130 °C (th. 4-5) in rotating heat mode.
8. 8.Prepare a water bath: place a large plate or dish in the oven, fill with water and dive a thermometer.
9. 9.Mount the water from the water bath to 70 °C and maintain this stable temperature (adjust the thermostat if necessary).
10. 10.Stretch the lobes in the terrine: start with a large lobe at the bottom, add the two smaller ones in the middle, then finish with the second large lobe. Press slightly to remove air bubbles.
11. 11.Place the terrine in the water bath, check that the temperature is still at 70 °C and let cook for about 35 minutes.
12. 12.At the outlet of the oven, cool the terrine 3 hours at room temperature. When the fat starts to freeze, film it well and store it in the refrigerator at least 3 days before tasting. It is kept very well up to 8 days in the cool.
13. 13.Enjoy your meal