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Foie Gras (2nd method with boiling water)
Here is the second method of cooking foie gras. This one is really very simple. Although I still prefer the first version, this recipe has the advantage of cooking itself without supervision and without an oven! And I must admit that I also love these artisanal-looking slices…!For this recipe, you need foie gras. For the seasoning and to remove the veins, I invite you to go and see the beginning of the recipe for terrine of foie gras .So we're at the point where the foie gras is room temperature, salty, peppery and spicy. You can choose the recipe you want, I only explain the cooking method here. For my part, in the photos, I made a foie gras with rum and a mixture of four spices with a good pinch of sugar on each side.
Tried this recipe?Let us know how it was!
Foie Gras (2nd method with boiling water)
Here is the second method of cooking foie gras. This one is really very simple. Although I still prefer the first version, this recipe has the advantage of cooking itself without supervision and without an oven! And I must admit that I also love these artisanal-looking slices…!For this recipe, you need foie gras. For the seasoning and to remove the veins, I invite you to go and see the beginning of the recipe for terrine of foie gras .So we're at the point where the foie gras is room temperature, salty, peppery and spicy. You can choose the recipe you want, I only explain the cooking method here. For my part, in the photos, I made a foie gras with rum and a mixture of four spices with a good pinch of sugar on each side.
Tried this recipe?Let us know how it was!
