Ingredients:
1 fresh duck foie gras, whole, at room temperature, 6g salt, 2g ground pepper, 2g castor sugar, Spices, ,
nutmeg... (optional), 5cl Cognac ou Armagnac
Method
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 .
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