Foie Gras White Porto Winter Black Truffle

Ingredients for 10

• 550g Organic French Farm Foie Gras deveined

• 12g Salt « fleur de sel », Guerande, France

• 4g Ground black pepper

• 1g AOP Espellete pepper

• 1g Sugar

• 25g Camus Cognac VSOP

• 10g White Port Wine

• Foie Gras Fat (to cover once cooked)

• 20g Winter black truffle, « extra ». Italie or France

Directions

• 

  Step 1

  Combine Salt, Espelette, Pepper, sugar and season opened foie gras lobe on a tray. Add the alcohol and marinate for 20 minutes. Flip the lobe and marinate for one other 20 minutes.

• 

  Step 2

  Sous-vide the foie gras in a large bag with excess marinade in the bag. Not too tight on the sous-vide seal. Set anova to 48 celcius degrees (118 fahrenheit degrees). Cook for 43 minutes

• Finishing Steps

• Step 0

  Place foie gras in a terrine, the large part at the bottom. Add a layer of winter black truffle, quality « extra », thin cuts. Cover with the small lobe. Ensure all liquid fat is removed from the terrine. Press strong. Put in the fridge for 1 hour. Open the terrine, press strong again and cover the foie gras with warm liquid duck fat. Cover the terrine, back to the fridge for 2 to 3 days. Enjoy!

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