Duck foie gras sous vide
Foie gras is regarded as a gourmet luxury dish.
Prep Time 1 hour hr
Cook Time 48 minutes mins
marinating time 12 hours hrs
Total Time 13 hours hrs 48 minutes mins
Course Appetisers & Starters, Meat & Poultry
Cuisine French
Servings 8 people
Calories 98 kcal
- 500 gr deveined duck foie gras
Liquid seasoning:
- 25 ml white port wine
- 25 ml cognac
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.
- 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.
Calories: 98kcalCarbohydrates: 5gProtein: 10gFat: 3gCholesterol: 322mgSodium: 451mgFiber: 1gSugar: 1gVitamin A: 19374IUVitamin C: 3mgCalcium: 27mgIron: 19mg
Keyword duck, foie gras, sousvide