Foie Gras

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A wonderful dish. You can prepare this in the oven or evenbetter in a sousvide machine

Ingredients

1 fatty duck or goose liver ideally fresh. If frozen gently defort it in the fridge one day in advance
20 grams of Rhum, Cognac, Gradn Marnier per 350 grams of liver
5 grams of salt per 350 grams of liver
10 grams of brown sugar with rhum or 5 grams of fine sugar with cognac
0.75 Tspn per 350 grams (French Quatre Epice French all spice for four spice)The spice mix contains ground pepper (white, black, or both), cloves, nutmeg and dried ginger)
optional extra contents of 1 vanilla bean or 0.5 tspn of vanilla extract. Play with flavors keep the sugar and salt amount steady unless you add additional sweet ingredients

Preparation

1Clean the liver of blood and veins. Focus on the removal of the main vain and do not destroy the structure of the liver too much. Take it apart gently touch it as little as possible. Do this whilst the liver is cold too avoid too much damage

2Combine the parts of the marinade: sugar, alcohol, spices, salt and prepare the liver. Leave the marinade on the duck at least 2 hours. 24 hours is even better. Leave in the terrine shape and fill untill 2 cm below the top

3Fill a bain marie with water 2 cm below the shapes top level. The water in the bain marie should be around 80 degrees celcius

4Preheat the oven to 120 - 140 degrees celcius. And gently cook for around 25 minutes. Monitor the centre temperature not to exceed 52 degrees