Semi-cooked foie gras old peasant

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Semi-cooked foie gras old peasant

Semi-cooked foie gras old peasant



Preparation time Semi-cooked foie gras old peasant : 15 minutes
Cooking time: 30 minutes


Ingredients (for 6 people): - 1 fresh foie gras of 450 g

- salt

- pepper of the mill

- 1/2 bay leaf

- whiskey

- pear alcohol

Preparation of the recipe Semi-cooked foie gras old peasant :



Remove the nerves with a small knife. Divide the pieces in a dish.

Using a brush, brush the foie gras with a mixture of whiskey / pear or armagnac (soak the brush in the mixture and sprinkle generously without the foie gras bathed in alcohol).

Being economical in salt (a small handful of coarse salt), crazy in pepper ...

Cover with a transparent film and let stand overnight cool.

The next day, place the pieces in the jar by packing well, add a 1/2 leaf of dried laurel, close the jar and place in a steamer.

Bake for 25 minutes.

Leave to cool in a cool place and place the jar at the bottom of the refrigerator and forget about 4 or 5 days, on day "j" let the liver breathe in a temperate place (14/15 °) and taste ...

Recommended drink:

Champagne

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