Ballotine de Foie Gras au Jurançon

• 1 kg/2¼ lb whole raw foie gras
• salt and freshly ground pepper
• 3

Soak the foie gras in tepid water for 3 hours until slightly soft. Clean it and remove the green parts, nerves and veins. Lay it flat on the work surface, sprinkle with salt and plenty of coarsely ground pepper.

Wet a linen cloth, about 40 cm/16