Bakers Unsweetened Chocolate

terrine of foie gras mi-cuit without a liver??

Simple to make, foie gras mi-cuit is worth the detour. Very proudly I must say, I did enjoy my friends when they came home to do a dress rehearsal of the workshop will be held tomorrow (no comment ^ ^ ).
course as I am not stressed ( even on a simple test ), I was to tell them ...

- Terrine of foie gras mi-cuit "foie-free" (instead of saying nonfat )

It's not that hard of caffeine! it promises no nice balls ?!?!?

Ah! me, I tell you tomorrow that I find deeply any the small team of wonders of Mercotte of Mook, Maïlys , ° ° ° Mary , Marie, Stephanie and, of course you ^ ^. With a very big thought for Sandrine and Teddy which will unfortunately not be present: (

What is interesting about this recipe is that you can achieve it two days before Christmas and New years, that it does not alter the taste of foie gras because, apart from salt and pepper can not add anything. Cooking is very simple since it takes place in a bain-marie, I must admit still is a temperature sensor useful to take the core temperature, between 50 and 55 ° C you'll have a foie gras mi-cuit, 65 ° C for a foie gras. ye shall serve the foie gras on a slice of bread accompanied by a delicious dessert!

Ingredients:

• 700/800 g of raw duck foie gras
• salt and pepper

Preparation:

• Take your foie gras Vintage refrigerator 30 minutes before the denervation, it will be easier.
• Separate the two lobes gently tearing them to bring up the large veins
• Take the large lobe, the lay flat on your cutting board, place your knife under water hot and cut it in length
• Enter the veins with a knife, pull gently to bring it. Feel free to look at knife point to other veins. Even
• operation for the small lobe. Do not worry if you tear it to remove the veins, the small pieces used to fill the holes.
• Once de-veined, put your chips in a bowl of cold water with ice cubes and a handful of coarse salt. This operation will clear your liver to remove traces of blood and remove the bitterness of it. Marinate 1 hour.
• Place your pieces of liver on the absorbent paper
• Salt and pepper the bottom of your bowl and then "embed" a layer of foie gras not too thick. Repeat this step until the top of your bowl.
• Put it in a water bath at 150 ° C for 45 minutes, if you have a temperature probe to check the temperature of your liver, it should be between 50 ° and 55 ° C.
• When finished cooking, you cut a piece of cardboard slightly smaller than the dimensions inside the pot, you cover with paper wrap. Place the foie gras on to hold it in place and tamp lightly and you drain the excess fat from liquid.
• Place refrigerate for 48 hours.