Foie Gras Mi Cuit

Name: Foie Gras Mi Cuit
Cuisine: French
Ingredients: duck liver (foie gras); truffles; 1 good amount salt; tree truffle; homemade pacharán

Serves 1

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Foie Gras Mi Cuit

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Serves 1

Directions

1Bleed out the foie gras by putting it in water with salt for at least 1 hour.
2After an hour, take out the main oatmeal and remove it.
3Split the foie gras into very small pieces or disks.
4Transfer everything to a container.
5Add homemade pacharán, a good amount of salt, and tree truffle to the mixture.
6Stir slowly to integrate the ingredients, making sure the fat does not separate, until the protein mixes with the fat.
7Emulsify the mixture with the residual heat.
8Line a mold or container.
9Put the mixture inside the lined container.
10Cover with film and compact with a stone liver.
11Refrigerate for a minimum of 12 hours.

Ingredients

duck liver (foie gras)
truffles
1 good amount salt
tree truffle
homemade pacharán

Equipment

containerhosefilm

Tips

Do not let the fat loose without stopping stirring.
Keep stirring at a temperature just to mix the protein with the fat.
Emulsify with residual heat.

Foie Gras Mi Cuit

Serves 1

tiktok.com

Foie Gras Mi Cuit

tiktok.com

Serves 1

Directions

1Bleed out the foie gras by putting it in water with salt for at least 1 hour.
2After an hour, take out the main oatmeal and remove it.
3Split the foie gras into very small pieces or disks.
4Transfer everything to a container.
5Add homemade pacharán, a good amount of salt, and tree truffle to the mixture.
6Stir slowly to integrate the ingredients, making sure the fat does not separate, until the protein mixes with the fat.
7Emulsify the mixture with the residual heat.
8Line a mold or container.
9Put the mixture inside the lined container.
10Cover with film and compact with a stone liver.
11Refrigerate for a minimum of 12 hours.