Ingredients:
1 Foie gras (500-600 g)
5 cl Cognac
1 g pepper
8 g salt
1 g sugar
2,5 liter boiling water
Preparation:
Allow the foie gras to come to room temperature, it will be easier to work with when you are cleaning it. Pull the lobes apart and using your fingers or a knife tip, follow the veins and sinews through the meat, gently pulling and lifting them out.
Mix the salt, pepper and Sugar in a small bowl.
Place the foie gras in the center of a plastic wrap and sprinkle the spices then the Cognac all over the cleaned foie gras.
Roll the plastic wrap to make a very firm cylinder, twist the ends of the wrap and fold them along the foie. Repeat this 5 times (5 layers of wrap). For the last layer, tie the ends with string.
Place the foie gras back to the refrigerator.
Bring 2,5 liters water to boil. Immerse the foie gras, put a skimmer on it to maintain the foie under water and cover with a plate. Take off the heat and let cool completely.
Put the foie gras into the refrigerator for 24 hours before serving it.