Recipes
Low temperature semi-cooked Foie Gras with Fleur de sel ” FORCE BASQUE
29
Jan
Jan
Ingredients for 4 people:
- 1 lobe of foie gras raw deveined of about 600 g
- 12 g of Flower of salt “Force Basque” (salt with Espelette pepper) (see this product in our section Espelette pepper)
- 2 cl of Armagnac
Open the lobe of foie gras and sprinkle with Fleur de sel au piment d’Espelette on all sides. Sprinkle all sides with Armagnac. Reconstitute the lobe, wrap it in parchment paper and marinate in a cool place for 3 hours.
Preheat oven to 90 degrees. Set up a large dish with water to make a water bath. Take out the foie gras 1 hour before cooking. Place it in a bowl, pack well, close the lid.
Plunge the terrine into the water bath, lower the oven to 80 degrees. Let cook for about 50 minutes. The liver must reach 40 degrees at heart (measured with a probe).
Once cooked, leave it at room temperature for 1 hour, then plunge the terrine into iced water. Store at least one night in a cool place before using.