Recipe Semi-cooked foie gras with figs and under-lives cooking

1. Heat a large volume of water in a pot with a thermoplonger set to 60 ° C.

2. In a small bowl, pour the sugar and salt, the paprika then the cognac. Stir to dissolve sugar and salt.

3. Cut the foie gras in half into the thickness. Place half of the foie gras at the bottom of a terrine 20 cm long and 8.5 cm wide. Cover with the fig slices and sprinkle with half the marinade.

4. Place the other half of the foie gras block over and pour the rest of the marinade. Scatter walnut kernels on top.

5. Place the terrine in a vacuum bag and proceed to the vacuum with the machine by pressing "manual suction", then on "welding".

6. When the water has reached 60 ° C, immerse the bag with the terrine in it and cook for 50 min.

7. At the end of cooking, remove the bag. Let it cool completely before placing it in the refrigerator for 12 hours.

8. The next day, take out the foie gras 15 to 20 min before serving it.

9. Enjoy with slices of bread with figs or dried fruit.

Trick : You can also cook your foie gras at low temperature in the oven, in a double boiler, with a cooking probe to keep the water at 60 ° C.

Tip: If you don't like figs, you can delete them from the recipe. This will be just as tasty!