Half-cooked foie gras Sauternes

Ingredients

For 4 servings

• •400 g 400 g of raw foie gras
• •13 g 13 g salt or fine salt
• •2 cl 2 cl of liquid wine
• •2 g 2 g of white pepper
• •1 g 1 g of sugar

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.