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Foie gras
Slow-Cooked Foie Gras
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.
...
See the recipe
Serves:
6
Time:
1 hour (+ 12 h)
Difficulty:
Author: Chef Philippe
30
ratings
0 comments
Ingredients:
1 fresh duck foie gras, whole, at room temperature, 6g salt, 2g ground pepper, 2g castor sugar, Spices, Espelette pepper, 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 Eric Léautey's deveining technique.
...
Deveining Foie Gras
For:
Preparing fresh foie gras before cooking
Time:
30 minutes
Reviews:
13 ratings