Foie Gras

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home-made foie gras mi-cuit

*foie mi-cuit cocinado al vacio*

Buy fresh duck livers, separate the lobes, and marinate them for 2 hours in sweet wine, armagnac, salt, pepper, and sugar.  Then form them into rolls sealing them well with several layers of plastic wrap.   Vacuum pack them and place them in the Roner machine, cooking them for 45 minutes at a controlled temperature of 48 degrees Celcius (118 F).  Next, cool them in ice water to quickly stop them from cooking and leave them in the refridgerator for at least 24 hours before serving.

Served with fig jam, moscatel gelatin, and a cocoa crisp.

Compramos los hígados de pato frescos, separamos los lóbulos y los marinamos durante 2 horas con vino dulce, armagnac, sal, pimienta y azúcar.  Después formamos rulos con papel film sellándolo con muchas capas.  Lo envasamos al vacío y lo disponemos en el aparato de alta cocina, llamado Roner, donde los cocinaremos durante 45 minutos a la temperatura controlada de 48 grados.  Después lo enfriamos en agua con hielo para cortar la cocción rápidamente y deberemos mantenerlo en la nevera durante al menos 24 horas antes de ser consumido.

Servido con confitura de higos, gelatina de moscatel, y un crujiente de cacao.

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