Foie Gras
| Serves: 8 | Course: Starter | Machine: Cooking machine | Total time (min.): 8 hours 20 |
Foie Gras is considered a luxury or delicacy item. It is extremely fatty, with a rich flavour and smooth texture. This recipe requires marinating overnight, it is then steamed in the steamer attachment, then chilled overnight in the fridge. Remove the foie gras an hour before serving and serve thinly sliced with toasted bread.
Ingredients
- 500g Raw Foie Gras
- 1 teaspoon Black Pepper
- 1 teaspoon Salt
- 50g Sauterne Wine
- Water as needed
Tools
- Plastic wrap
- kCook Multi
- Steamer tray
- Baking dish - 2 quart
- Kcook bowl
Method
- Add raw foie gras, black pepper, salt and Sauterne wine to a clean baking dish
- Coat evenly until covered
- Form into a log
- Wrap with plastic wrap
- Chill overnight in fridge
- Fit kCook bowl to kCook Multi
- Add water to the kCook bowl up to the 1 litre mark
- Transfer meat to steamer tray
- Steam - 15 min, 104°C
- Chill overnight in fridge
- Serve