Recipe for goose or duck foie gras cooked sous-vide at low temperatures.
Make your own mi-cuit foie gras using the sous-vide low temperature cooking method.
Whether duck or goose liver, you will not lost any weight or flavour when you cook at low temperatures.
Ingredients:
- 1 duck or goose foie gras weighing around 700 g.
- 21 g of fleur de sel salt
- 12 g of white pepper(Sarawak)
Devein the foie gras and spread the salt and pepper before massaging on both sides.
Vacuum seal the foie gras in a cooking bag.
Fill the low temperature cooker with hot water and programme it to 60°C for 4 hours before adding the bag.
Once cooked, place the foie gras in the refrigerator for at least one night without removing the airtight bag.
Serve the foie gras in slices that you can season with a little salt or pepper.
