Imprimer la recette

Foie gras mi-cuit

Serves : 7 people
Preparation : 30 minutes
Cooking : 5 minutes
Wait : 2 days

Ingredients

Instructions

  • Soak the liver in water and milk for 1 hour.
    The Chef’s Tip
    Cover the liver with paper towels so it doesn't come into contact with the air. This will prevent it from oxidizing.

  • Separate the two lobes and, on a cutting board, remove the nerves from each lobe one by one using a small paring knife, applying pressure with the back of the blade (to avoid cutting the nerves). Note: There are two layers of nerves on each lobe.
    You can refer to the recipe for semi-cooked foie gras in a terrine for more details on how to remove the nerves from the foie gras.

  • Put the lobes in the fridge for half an hour to firm them up again.
  • Meanwhile, chop the fig into small pieces about 1/2 cm in diameter.
    Unroll 40 cm of plastic wrap and place some of the liver in the center. Gently
    shape it into an even rectangle.
  • Add the chopped fig, season with salt and pepper, then fold the top of the plastic wrap toward you to form a roll with the liver.
    Press out the air, and while pinching the ends, roll the log toward you until it reaches a diameter of 3 cm.
    If the plastic wrap breaks, remove the liver and start over; otherwise, it will absorb water during cooking!

  • Wrap the roll in a second layer of plastic wrap and roll it up again.
    Tie both ends of the roll with string.
  • Submerge the liver rolls in water heated to 80°C (small bubbles at the bottom of the pot) for 4–5 minutes.
    The Chef’s Tip
    Have a bowl of cold water and ice cubes ready to cool the livers and stop the cooking process. Turn them over to ensure the fat layer is evenly distributed.

  • Enjoy your foie mi-cuit 2–3 days later to give it time to “mature.”
    You can also freeze it (in the freezer) and keep it for up to 3 months.