Preparing duck foie gras

Output: 1 liver

Preparation time: 20 minutes

Rest : 12 hours

Ingredients

• 1 kg (2.2lb) Rougié raw foie gras
  
• 15 gr (1/2 oz) salt
  
• 2 gr pepper
  
• 2 gr 5-spice blend
  

Preparation

1. The foie gras should be at room temperature for easy deveining.
   
2. Carefully separate the 2 lobes. Using your thumbs or a spoon, pull the foie gras slightly apart from the center to expose the first vein. Place the tip of the knife under the vein and very gently pull it out towards you.
   
3. Proceed in the same way to remove the second vein beneath the first. Keep the liver as intact as possible.
   
4. Repeat this operation on the other lobe.
   
5. Place the liver on cling film.
   
6. In a bowl, mix salt, pepper and 5-spice blend.
   
7. Sprinkle all sides of each lobe with the prepared mixture.
   
8. Wrap the lobes in cling film and refrigerate for 12 hours.
   

NB: If you have frozen foie gras, let it thaw overnight in the fridge, or 1? hours in water.

DUCK FOIE GRAS COOKED WITH A CLOTH IN MULLED WINE

Output: 1 foie gras

Preparation, cooking and resting time: approx. 51 hours

Ingredients

Mulled wine

• 1 l (4 cups) red wine
  
• 310 ml (1 ¼ cups) port wine
  
• 200 g (7 oz) sugar
  
• 1 vanilla pod
  
• 1 cinnamon stick
  
• 1 star anise (star anise)
  
• 1 clove
  
• 10 peppercorns
  
• 1/4 nutmeg, grated
  
• 1 orange, 5 slices unpeeled
  
• 1 kg (2.2lb) deveined and seasoned Rougié foie gras (see recipe)
  

Preparation

1. In a saucepan, combine and bring to the boil the wine, port, sugar, vanilla, cinnamon, star anise, cloves, pepper, nutmeg and orange slices.
   
2. Then turn down the heat and leave to simmer for around 30 minutes.
   
3. In the meantime, lay out the prepared foie gras on the work surface in cling film, then roll it up and wrap it tightly to form a nice, even sausage.
   
4. Tie the 2 ends together with butcher's twine and repeat the operation with another layer of cling film.
   
5. Using the tip of a knife, make a few small incisions in the plastic wrap to allow the liver to soak up the cooking liquid later.
   
6. Then, in a clean kitchen towel, roll up and wrap the boudin, tying the 2 ends together with butcher's twine.
   
7. Bring the mulled wine back to the boil, turn off the heat, add the foie gras to the cloth and leave in the pan until the liquid has cooled.
   
8. When the cooking liquid has cooled, place the pan in the fridge overnight.
   
9. The next day, remove the foie gras from the liquid, unroll it, then wrap it again in another clean sheet of plastic film, tightly.
   
10. Then wrap the foie gras in aluminum foil to prevent oxidation. Refrigerate for 48 hours before serving.