1 liver of raw duck, 600 g
100 cc of cognac
1 teaspoon crushed pepper
1 teaspoon of salt
Fatty liver of duck, foie gras, is one of the delights of the Western cuisine. This is a unique piece that is achieved after Prime a duck to induce hypertrophy of the liver and, thus, excessive development of the body. Thanks to this process, the piece displays the softness and tenderness that characterizes it. The Landes region is one of the main producing areas.
Preparation:
Clean the liver, separating the two lobes, removing the nerves and veins that have been and eliminating the telilla that covers. Move them to a container, salt and bathing in the cognac. Cover and leave 12 hours in a cool place. Give them back every 2 hours.
Tempering them, dry them and put them in a tub in which to enter good tight, cover and bake for 40 minutes, bath with the oven at 180 ° C.
Let drain on a grid, picking up the fat loose in a container. Move them to another small tub, where are back to pressure, filling halfway with the released fat to the drain. Cover and put a weight on top, newsprint as it cools. Save 24 hours in the refrigerator before serving.
Serve accompanied with toast, possibly a slightly sweet bread (a brioche or bread with raisins) and a gelatin of oporto.
