Foie gras torchon sous vide - crazy easy!
Sous vide foie gras: try it and leave your comments!
Equipment
- Immersion heater
- Plastic wrap
- Aluminum foil
- A large bowl
Ingredients
- 1 lobe of fresh foie gras - between 500 and 750 g
- 15 ml Calvados - optional
- White pepper from the mill
- Fine sea salt
- Fleur de sel or onion jam from a jar For garnish
Instructions
Mise en place
- Place all ingredients and equipment on your work surface.
- Measure out the Calvados.
- Grind the white pepper into a small bowl near your work surface.
- Gently and with your fingers, open the liver and look for veins. If you find any, remove them.
- The liver should now be in pieces on your work surface.
Method
- Season with a pinch of salt and a small pinch of ground pepper.
- Place in a large bowl.
- Pour the Calvados over the liver.
- Knead with your fingers. If you feel any pieces offering more resistance, rub them to make them smoother.
- Once the mixture is almost smooth, wash your hands.
- On your work surface, lay out a long sheet of plastic wrap.
- Then lay a second sheet, this one about halfway down the length of the first, so that they overlap horizontally.
- Pour the liver in the middle and down the length of the plastic wrap.
- Then bring the side away from the film towards you and give the liver a "sausage shape" of about 40 cm in diameter.
- Then roll up the ends like a piece of candy.
- Place the liver and its plastic wrap on top of a long sheet of aluminum foil, roll and and seal as best you can.
- Put in the fridge for at least 3 hours.
- Preheat your immersion heater to 80 °C / 176 °F.
- Put the whole package in for 7 minutes - make sure it's totally submerged.
- Then shock in a large bowl of water and ice cubes to stop the cooking.
- After a few minutes, remove the package from the water and refrigerate for at least 24 hours.
Presentation
- Place a knife in hot water to warm it up.
- Remove the liver from the refrigerator.
- Remove the aluminum foil.
- While the liver is still in its plastic wrap and using the heated knife, cut slices of 5 to 8 mm thick. Then carefully remove any pieces of plastic wrap around the foie.
- Serve on melba toast with two or three grains of fleur de sel or a tiny amount of onion jam.
Notes
Or try this foie gras torchon to adorn a tournedos rossini...