Foie Gras terrine mi-cuit

Ingredients for 12

• For each 1000 grams of crude foie gras:

• 15 grams salt

• 2 grams freshly ground pepper

• 3 tablespoons Tawny port

• 3 tablespoons Armagnac (or Cognac)

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 57ºC / 134.6ºF

• Step 2

  Remove veins and nerves from the foie gras lobes. (Many recipes can be found online with detailed instructions for this step. My favorite is how Ariane Daguin does it in this video: https://www.youtube.com/watch?v=rRTc9dGN8jA.) Maintain liver pieces as large as possible.

• 

  Step 3

  Mix salt, pepper, port and Armagnac in a small bowl. Drizzle mixture over the liver and, with clean hands, coat the lobes. Place the lobes into the terrine, pressing out as much air from between the lobes as possible. (Using a terrine serves to weigh the liver down and keep it submerged in the water bath.) Vacuum seal the terrine (without the lid). Refrigerate for 24 hours.

• Step 4

  Cook for 1 hour at 57.0 C (134.6 F). The final, cooked foie gras will feel gelatinous or even liquid.

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  Step 5

  Place the terrine on an inverted pot. Cut a lower corner of the sealed bag and drain the liquid fat into a container for later use.

• Step 6

  Remove the terrine from the plastic bag and place it in an ice bath for about 15 minutes. Then cover the surface of the liver with plastic wrap and transfer the terrine to the refrigerator for 2 to 3 days before removing the liver from the terrine and serving. (Flavors will develop and mellow during this time.)

• TIPS

• Step 0

  Cooked foie gras can be frozen. Cut into desired serving sizes, wrap individually in plastic wrap, and freeze until use.

• Step 1

  Store collected fat in the refrigerator. It can be used like ghee for savory cooking.

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