A must-have for festive tables: a melting, fragrant and elegant foie gras, prepared in-house with few ingredients for an exceptional result.

👨 👦 👧 👩 Serves: 6 to 8

⏱️ Time:

• Preparation: 30 minutes

• Resting time (marinade): 12 to 24 hours

• Cooking time: 40 minutes

• Resting time after cooking: 48 hours minimum

🛒 Ingredients

• 1 extra raw duck foie gras (500 to 600 g)

• 7 g fine salt

• 2 g ground white pepper

• 1 pinch of sugar

• 2 tablespoons cognac, armagnac or port (optional)

  👩 🍳 Step-by-step preparation

  1️⃣ Devinate the foie gras

  Remove the foie gras from the refrigerator 30 minutes before so that it is supple.

  Gently separate the two lobes.
  Using a small knife, carefully remove the main veins without breaking the liver too much.

  👉 Work gently to keep nice pieces.

  2️⃣ Seasoning

  In a bowl, mix:

  • salt

  • pepper

  • Sugar

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