Duck foie gras sous vide

🧂 Ingredients

• 500 gr deveined duck foie gras
• 7.5 gr salt
• 1 gr white ground pepper
• 4 gr sugar
• 0.3 gr 4 spices blend
• 0.1 gr ground nutmeg
• 25 ml white port wine
• 25 ml cognac

Instructions

• 1 Devein the foie gras.
• 2 Place a double layer of cling film onto the working station, then place the
  deveined foie gras on top.
• 3 Combine the dry seasoning with the cognac and Port wine and place over the foie
  gras.
• 4 Wrap and stretch the cling film around the foie gras to shape a sausage.
• 5 Refrigerate for 12 hours (overnight).
• 6 The next day place the roll in a vacuum bag and seal it properly before
  refrigerating.
• 7 Heat the water bath to 58°C for sous vide cooking.
• 8 When the water reaches this temperature, immerse the foie gras completely for 48
  minutes.
• 9 After cooking, transfer the foie gras vacuum pack into iced water to stop the
  cooking process and then refrigerate.

Nutrition Info