Preserved Duck & Goose Foie Gras
For 200gr Glass Jar DUCK Foie gras semi-cooked
- Raw duck liver 200gr
- Hediard Four spices 2gr
- Hediard Fleur de sel 5gr
- Hediard White pepper 1gr
- Hediard White sugar 1gr
- Port wine 8ml
- Cognac 6ml
For 200gr Glass Jar GOOSE Foie gras semi-cooked
- Raw Goose liver 200gr
- Tropique peppercorn Hediard 3gr
- Fleur de sel Hediard 5gr
- White pepper 1gr
- White sugar 1gr
- Port wine 7ml
- Cognac (VSOP) 11ml
Preparation (seasoning, marinating)
Season the foie gras and marinate 1 night.
- Plunge the rubber bands alone in boiling water for 5 min. to sterilize them, take them out and leave them to cool down
- Weight the foie gras and put the right portion in each jars
- Close the jars by hooking them with the rubber band
- Lay out the jars in a pan next to the other BUT with chiffon or newspaper at the bottom and in between each jars to avoid that they break due to the boiling water pressure
- Several layers of jars on the top of the other can be done if protected from the others
- Put room temperature water until the top of the pan: all jars are immerged, under deck!
- Cover the pan with its normal cover
- Progressively make the water boil, start the cooking time from the moment water is boiling: 40 min – 1 hour cooking for 200gr
- Set the temperature at 80° if you want semi-cooked and 100° with 103° for cooked.
- When cooking time is ending, shut down the heat and leave the jars in the water to cool down until the water is room temperature to avoid the thermal shocks
- Take out the jars and test that the top can not open
- Wash the jars under water and put them in a cold room and then in the fridge
- We can use a normal big sauce-pan or a sterilize pan (sauce-pan with a thermometer).
- For the heat, we can use 1 induction (smaller sauce-pan) or a gaz tripod to allow the usage of a bigger pan.