For 4 people
For 4 people
Leave the foie gras at room temperature for at least 1 hour and immerse it in the diluted milk with water
Heat the oven at 160°C
Open the lobe and the sub-line lengthwise and remove the veins
In a container, salt and pepper the liver, cover with vermouth and let marinate
Place the lobes in a terrine and cook them in a double boiler for 15 to 20 minutes
Prick the foie gras with a knife. It is cooked when the point in lukewarm
Store it at room temperature to let it cool, remove the fat and keep in the refrigerator for about 5 days before consuming.
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