Foie Gras

1. 1

   Prepare and open the liver at the ambient temperature on a plastic tablet with your hand.

2. 2

   With the peak of a sharp knife follow the blood vessels and through it away; The trick is to put the peak of your knife just under the vessel. No needs to pull it strongly just open it delicately.

3. 3

   One the most important vessels are away, put salt, peppers and brandy on the liver.

4. 4

   Let it marinate for 12 hours at least.

5. 5

   The day after, put your oven at around 150u00b0C--it's important to follow carefully the temperature of the liver.

6. 6

   Put it in a small size clay form (20 cm diameter max) with large boards, for 20 minutes; your oven should stay at a regular temperature for 30 minutes.

7. 7

   Leave it for 3 hours in your freezer.

8. 8

   Cut in 1-inch slice. Put it on a roasted bread and enjoy it with a not dry white wine.

No additional tips available.