Thanks to hervé for sharing his recipe because for me it's better and it's at home that I taste the best foie gras. Ingredient: 1 foie gras of about 500g, salt, pepper, Armagnac or other alcohol. Personally I chose to buy a foie gras ...

Foie gras (Herve L. way (a friend))

Thanks to hervé for sharing his recipe because for me it's better and it's at home that I taste the best foie gras.

Ingredient: 1 foie gras of about 500g, salt, pepper, Armagnac or other alcohol.

I personally choose to buy a foie gras to irritate .... otherwise, I advise you to leave it at room temperature and to use gloves for single use (yes, it limits the transmission from your heat to the liver to work it more easily ..) and a spoon back. It avoids cutting the liver, damaging it. The handle makes leverage without cutting the nerve wire.

That's ... well, let's get down to business! I dirty a little, peppered a little more ... I let macerate in alcohol 30/40 min cool. It has already happened to forget one night ..... good short ... turn on your oven at 250 degrees. Put your liver, not the foie gras duck ... in a mold fit (it's better), pack, cover. Put in the bain marie it's capital (As Paris..oùp's)) bake for 30 min. No more. Otherwise you will only have fat.At the end of 30min, if you prick the toothpick, it should not come out of blood. Remove the oven, not you liver ... (decidedly fit) and let cool . Put it in the fridge and enjoy it in 4 days ...... yes, you have to be patient and plan in advance .. but it's worth it ... on grilled taosts for Father's Day, it was hummmmmmmm !!!!!! Not the season I admit, but we do not care .... he was in the freezer. I had to buy at the time of Christmas during specials and frozen ... here .... well after all these jokes I'm going to take a coffee ....

Thanks again to Herve L.

see you soon

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