FRIJE

Instructions

• 1.   Cut the foie gras into 4 pieces. Drizzle with port wine, sprinkle with salt and spices. Mix, cover with plastic wrap, and refrigerate for 1 to 12 hours.
• 2.   Lay plastic wrap on the work surface and place 2 pieces of foie gras on top. Close the wrap and roll it to form a sausage shape. Wrap it again to make it airtight. Wrap it with aluminum foil. Repeat for the remaining foie gras.
• 3.   Pour water up to the 0.7 L level in the robot's bowl. Place the sausages in the steamer basket. Start the steam program for 9 minutes. Plunge the sausages into very cold water to stop the cooking, then refrigerate them for 2 or 3 days before serving.

Notes & Suggestions

• If you prefer a more cooked foie gras, cook for 12 minutes.
• Cut the foie gras while leaving the plastic wrap on to make nice slices.
• The foie gras can be stored for 1 week in its packaging in the refrigerator.

Questions

Nutritional information *