FOIE GRAS MAISON - SUCCULENT ET INRATABLE

Preheat the oven to 200°F (93°C).

Clean the foie gras and remove any veins or impurities.

Season the foie gras with salt and black pepper on all sides.

Soak the foie gras in cognac for 1-2 hours in the refrigerator.

Finely chop the onion and garlic.

In a skillet, melt butter over medium heat and sauté the onion and garlic until translucent.

Add thyme and bay leaf, cooking for another 2-3 minutes.

Remove the foie gras from the cognac and place it in a terrine or baking dish.

Pour the sautéed mixture over the foie gras.

Cover the dish tightly with foil and place it in the oven.

Cook for about 45 minutes, or until the internal temperature reaches 130°F (54°C).

Remove from the oven and let it cool to room temperature.

Refrigerate for at least 24 hours to allow flavors to meld.

Serve chilled with toasted sourdough bread, fig jam, and a drizzle of balsamic vinegar.

Garnish with fresh herbs and slices of apple, and a squeeze of lemon juice.

Equipment Needed

Allergens