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Steamed foie gras
Serves 4
1 fresh duck foie gras
weighing 600g
200ml Sauternes white wine
1 bouquet garni
Coarse sea salt
Freshly-milled black pepper
8 slices brioche
Starters
20
Preparation: 20 min
Resting time: 1 night + 48 hours + 5 min
Cooking: 25-30 min at 100°C
1.
Cut the foie gras open and carefully remove the
blood vessels and connective tissue using a small
pointed knife. Liberally sprinkle all the surfaces
with salt and pepper and place in a terrine dish.
Pour over the Sauternes wine and leave to
marinate overnight in the refrigerator.
2.
Next day, pour a litre of water into the water tank,
add the bouquet garni and put the lid on. Switch
the steamer on. After 10 min, switch it off and
allow the liquid to infuse for 5 min. Place the foie
gras, still in its terrine dish, in a steamer basket,
season with a little pepper, baste with the
marinade, cover with aluminium foil, put the lid
on and cook for 15 min.
Allow to cool completely before transferring to the
3.
refrigerator for at least 48 hours. Serve with
toasted brioche and the rest of the bottle of
Sauternes used for the marinade.
If you are in a hurry, you can use frozen foie gras.
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