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Before starting this Slow-cooked Foie Gras recipe, make sure you have organised all the necessary ingredients.
Combine the salt, pepper, sugar and spices (nutmeg, Espelette pepper...), if you are using any.
Place a sheet of cling film on your kitchen workbench, then place the foie gras on top. Cut the lobe in half and devein it, following Eric Léautey's deveining technique.
Then season with the salt and pepper mix, coating both sides of the foie gras chunks.
Drizzle with Cognac.
Wrap the foie gras in cling film and leave to macerate in the fridge for 12 hours. Flip regularly so that all sides of the foie gras chunks are flavoured with the seasoning.
Stretch one sheet of cling film on the work surface. Arrange the foie gras chunks in the shape of a sausage.
Make a tight roll in the cling film.
Keep rolling on the kitchen worktop until it forms a round, regular sausage. I recommend using two layers of cling film.
Place the roll into a vacuum bag...
... and seal using a vacuum sealing machine.
In the Supreme Demi water oven, heat the water up to 58°C. This sous-vide oven can take a while to bring water to the desired temperature, so I recommend heating the water before pouring it in.
When the water is close to 58°C...
... immerse the foie gras completely...
... placing the rack on top to maintain it at the bottom.
Cover with the lid.
Set the oven and cook for 47 minutes. Make sure the temperature does not fluctuate during cooking and remains at 58°C at all times.
When cooked, remove the lid...
... remove the bag...
... and transfer onto a tray. Reserve in the fridge until the fat has set.
Open the sealed bag with scissors.
Remove the cling film.
The foie gras is now ready to serve.
I recommend leaving the foie gras in the fridge overnight. It will be much tastier the following day. Enjoy!