Ingredients
-
1 foie grasaround 500g, deveined
-
6g fine salt
-
1.5g white pepper
-
1g paprika spice
-
2 tbsp port
-
To serve
-
sourdough bread
-
fig jam
-
fleur de sel
-
Sichuan pepper
Directions
Elegance can be so simple with the Combi Steam Oven and a few select ingredients like foie gras and port wine.
Ingredients
| 1 foie gras | |
| 6g fine salt | |
| 1.5g white pepper | |
| 1g paprika spice | |
| 2 tbsp port | |
To serve |
|
| sourdough bread | |
| fig jam | |
| fleur de sel | |
| Sichuan pepper | |
Steps
|
1
|
Mix the salt, pepper, paprika and Port together. |
|
2
|
Take the foie gras from the packet and spread the mixture over the foie gras. Place the foie gras on a dish and cover with cling film. Place in the fridge for 2 hours. |
|
3
|
Cut the foie gras in half and place each part on a large sheet of cling film. Roll the foie gras up into a big roll. Tie a knot at each end. |
|
4
|
Place the rolls onto the glass tray and select Steam 1 for 12 minutes. |
|
5
|
Leave to cool in the fridge for 24 hours. |
|
6
|
When serving, remove the cling film and cut the foie gras into slices using a knife warmed in hot water. |
|
7
|
Serve the foie gras slices with sourdough bread, fig jam, fleur de sel and Sichuan pepper. |
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