Foie Gras

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• Servings: 6
• 3/4 lb row fat duck liver
• 1 glass cognac
• 1 pinch salt
• 3 pinches black pepper
• 3 pinches red peppers

Recipe

• 1 prepare and open the liver at the ambient temperature on a plastic tablet with your hand.
• 2 with the peak of a sharp knife follow the blood vessels and through it away; the trick is to put the peak of your knife just under the vessel. no needs to pull it strongly just open it delicately.
• 3 one the most important vessels are away, put salt, peppers and brandy on the liver.
• 4 let it marinate for 12 hours at least.
• 5 the day after, put your oven at around 150°c--it's important to follow carefully the temperature of the liver.
• 6 put it in a small size clay form (20 cm diameter max) with large boards, for 20 minutes; your oven should stay at a regular temperature for 30 minutes.
• 7 leave it for 3 hours in your freezer.
• 8 cut in 1-inch slice. put it on a roasted bread and enjoy it with a not dry wine.