Ease of preparation: Moderate
Preparation time: 15 minutes
Waiting time: 1 hour
Refrigeration time: 48 hours
Cooking time: 25 minutes
Serves: 8 to 10
Ingredients
- 1 – 1 lb (500 g) raw and whole, foie gras from a duck
- 1 cup (250 ml) Sauternes wine
- 1 cup (250 ml) chicken broth
Method
- Let the duck foie gras stand 1 hour at room temperature.
- Make an incision at the center of the foie gras and open it carefully. Remove the nerve (by carefully removing the blood vessels) using a small tweezers or the end of a knife.
- Sprinkle salt and pepper on both sides of the foie gras. Put it in a glass mould. Add the Sauternes. Cover and refrigerate 24 hours.
- Remove the foie gras from the refrigerator and let stand 30 minutes at room temperature. Drain and reserve the marinade.
- Wrap the foie gras in a very clean cheese cloth. Give it the shape of a 3 inch (7.5 cm) cylinder. Again wrap it carefully in a plastic film and tie both ends.
- In a big enough saucepan, pour the Sauterne, the broth and enough water to cover the foie gras. Install a thermometer on the side and heat until the temperature rises to 140 °F (60 °C). At this moment, put the foie gras in the broth and poach for 25 minutes maintaining the temperature at 140 °F (60 °C).
- Remove the foie gras and refrigerate 24 hours.
- Slice and serve with a brioche type bread and fleur de sel (best quality unrefined salt).