Duck foie gras sous vide
Foie gras is regarded as a gourmet luxury dish.
EQUIPMENT (click pictures for details)
Ingredients
- 500 gr deveined duck foie gras
Dry seasoning:
- 7.5 gr salt
- 1 gr white ground pepper
- 4 gr sugar
- 0.3 gr 4 spices blend
- 0.1 gr ground nutmeg
Liquid seasoning:
- 25 ml white port wine
- 25 ml cognac
Instructions
- Devein the foie gras.
- Place a double layer of cling film onto the working station, then place the deveined foie gras on top.
- Combine the dry seasoning with the cognac and Port wine and place over the foie gras.
- Wrap and stretch the cling film around the foie gras to shape a sausage.
- Refrigerate for 12 hours (overnight).
- The next day place the roll in a vacuum bag and seal it properly before refrigerating.
- Heat the water bath to 58°C for sous vide cooking.
- When the water reaches this temperature, immerse the foie gras completely for 48 minutes.
- After cooking, transfer the foie gras vacuum pack into iced water to stop the cooking process and then refrigerate.
Notes
- Weigh the quantity of salt, sugar and pepper with a precise kitchen scale.
- Choose the alcohol that you prefer such as red Port wine, whiskey, Pineau des Charentes or Rivesaltes (the last 2 are more sweeter).
- Before the duck fat goes completely solid, I like to open the bag, drain out the fat and wrap the foie gras onto a new cling film while shaping it.
Nutrition for 1 portion
Calories: 98kcalCarbohydrates: 5gProtein: 10gFat: 3gCholesterol: 322mgSodium: 451mgFiber: 1gSugar: 1gVitamin A: 19374IUVitamin C: 3mgCalcium: 27mgIron: 19mg
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