Foie gras with figs cooked in cloth

Ingredients for Foie gras with figs cooked in cloth :

	1 Prepare all ingredients.
	2 Separate the lobes of foie gras, remove the green stains.
	3 Dip it in a bowl of ice water and reserve 6 hours in the fridge.
	4 Carefully dry the foie gras, place the lobes on their bulging side, cut them along the middle vein then gently remove it.
	5 Season the lobes with a mixture of sugar, salt, white pepper, a pinch of four-spices and nutmeg.
	6 Place the lobes in a terrine and sprinkle with 5 cl port. Apply parchment paper on the foie. Cover, store in the fridge 12 hours and flip the lobes often.
	7 Tail the figs, poke with a needle.
	8 Marinate in port with cinnamon and clove for 12 hours in the fridge.
	9 Place the dried lobes of foie on a damp cloth by overlapping them alternate ways up...
	10 ...and by inserting the drained figs in the cavities.
	11 Wrap the foie in cylinder by tightening the cloth.
	12 Twist and tie the ends.
	13 Cook 25 minutes in a stock...
	14 ...at 70°C.
	15 Drain, leave to cool to room temperature.
	16 Reserve 48 hours in the fridge.
	17 Remove the towel before slicing and serving it accompanied by toast toasts