Semi-Cooked Foie Gras

Instructions

1. 1

   Allow the foie gras to come to room temperature for 1 hour.

2. 2

   Make a shallow incision in the centre of the foie gras and open it gently. Devein it (gently remove the blood vessels) using tweezers or the tip of a knife. Place the foie gras in a glass dish. Sprinkle with the salt and sugar on both sides. Season with pepper. Drizzle with the Armagnac. Cover with plastic wrap and refrigerate for 1 hour or up to 24 hours.

3. 3

   Pat the foie gras dry and place it in the jars, pressing well. Close the jars and place them in a saucepan. Add enough hot water to fill the saucepan three quarters up the jars. Cook in barely simmering water for 15 to 20 minutes or until a thermometer inserted into the centre of the foie gras reads between 45 and 50 C (113/122 °F).

4. 4

   Remove the jars from the water and let cool for about 30 minutes. Refrigerate for at least 24 hours.

5. 5

   Will keep in the refrigerator for about 15 days. Consume within 24 hours after opening the jars.