Half-cooked foie gras Sauternes

Method

1. 1

   Liver Trempage: Start by soaking foie gras lobes in warm water at body temperature for about an hour.

2. 2

   Initial preparation: Drain the liver well and place it on a cutting board, then separate the two lobes.

3. 3

   Deveinagesoigneux : Open each lobe with a small knife and gently remove the maximum blood veins.

4. 4

   Seasoning: Season foie gras on both sides with salt and pepper in the recommended proportions.

5. 5

   Add wine: Water generously with liquid wine, then wrap in a food film.

6. 6

   Fresh rest: Place the liver in the refrigerator for 12 full hours.

7. 7

   Burrowing: Have the livers in the terrine by tasting well to avoid empty spaces.

8. 8

   Bake in a water bath: Put the terrine in a water bath, shimmer over the fire, then bake at 140°C with an aluminium foil on top. Watch the cooking carefully and remove as soon as the liver has melted about 1 cm.

9. 9

   Cooling: Immediately remove the terrine from the water bath and let it cool in the open air for at least 3 hours.

10. 10

    Finish: Lightly taste the terrine, then keep it 24 hours in the refrigerator before tasting it.

Nutrition

calories

480 kcal

fatContent

45 g

fiberContent

0 g

sugarContent

1 g

sodiumContent

1200 mg

proteinContent

18 g

cholesterolContent

180 mg

carbohydrateContent

2 g

saturatedFatContent

18 g

unsaturatedFatContent

22 g

Indicative values from the source, for the original recipe.

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