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Foie Gras en Conserve Pour Plus Tard
Preserved Foie Gras for Later
Preparation info
- For
4 X 250 g
Jars - Difficulty
Easy
- Ready in
1 hr 15
Appears in
Published 2008
Ingredients
- Foies gras
2 1 kg - Armagnac
50 ml - Salt
Method
- De-vein the foie gras by separating the lobes and removing the veins, keeping the lobes as intact as possible.
- Rinse out the jars with armagnac.
- Season the lobes of foie gras, then pack them into the jars without damaging them. Fill a large saucepan with water, bring to the boil and immerse the jars, keeping them under the water (with a weight) for 45