Recipe of Any-night-of-the-week Foie gras aux porto et cognac

Hey everyone, it's Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Steps to Make Quick Foie gras aux porto et cognac. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Foie gras aux porto et cognac, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Foie gras aux porto et cognac delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Foie gras aux porto et cognac is 10 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Foie gras aux porto et cognac estimated approx 15 min.

To begin with this particular recipe, we must prepare a few ingredients. You can have Foie gras aux porto et cognac using 5 ingredients and 6 steps. Here is how you cook it.

Parfait pout oes fête en tous genre, un foie gras simple est gouteux

Ingredients and spices that need to be Take to make Foie gras aux porto et cognac:

1. 1 lobe de foie gras du sud ouest environ 500 gramme
2. 4 cl cognac
3. 4 cl porto
4. 7 g sel fin
5. 2 g poivre du moulin

Instructions to make to make Foie gras aux porto et cognac

1. Sortir le lobe fe foie gras 1 heure avant du réfrigérateur pour l'eveiné plus facilement et disposer les morceaux dans un plat en verre
2. Rajouter le cognac, le Porto, le sel et le poivre puis mélanger délicatement avant de le recouvrir d'un film alimentaire au contact pour éviter l'oxydation. Réserver minimum 12 heure aux réfrigérateur
3. Former des boudin dans du papier alimentaire (cellophane) et le piqué pour sortir l'air au maximum renouvelé 2 fois l'opération. Puis l'envelopper avec 3 couche de cellophane en serrant le boudin tres fort. Et finir avec 1 couche d'aluminium. Et le mètre au repos 1h.
4. Faire chauffer une casserole d'eau a 85 degré maximum 80 minimum et y plonger le boudin de foie gras pour 15 min en le bloquant pour ne pas qu'il remonte a la surface et surveiller bien la température
5. Une fois cuit le plonger dans un grand récipients avec eau froid et glaçon pour stopper la cuisson le laisser 1h minimum
6. Le sortir de l'eau et enlever l'aluminium et le mettre au frais pour 24h. Plus qu'à couper et le servir le lendemain. Bonne apetit

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So that's going to wrap it up for this special food Easiest Way to Prepare Any-night-of-the-week Foie gras aux porto et cognac. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!