Foie Gras

How to prepare foie gras

1. Cover the liver with milk in which you've dissolved the coarse sea salt. Refrigerate for 1-2 hours.
2. Remove the liver from the milk and let it sit at room temperature for 15 minutes. Clean the liver of veins, membranes and any gray-green areas (if present).
3. Cut into 2 x 2 cm cubes, using a heated knife.
   * the liver can also be placed in large pieces in the dish, pressing it gently to fit, but I cut it into cubes to season it more evenly
4. Season with the mixture of fleur de sel, pepper and nutmeg. Drizzle with cognac.
5. Place in a heat-resistant ceramic dish (terrine) and refrigerate for 1 hour to marinate.
6. Place an upside-down plate in a baking tray. Fill the tray with hot water halfway up. Place the ceramic dish on the plate (its bottom should reach into the water). Put the lid on the dish (or aluminum foil).
8. Bake in the oven at 100°C for 40 minutes.
9. Remove the dish from the oven and skim off as much fat as possible from the top (don't throw away the fat, keep it for cooking).
10. Cover the dish with plastic wrap, place a piece of cardboard cut to the shape of the dish on top, then place a bag filled with something heavy (salt, beans, pebbles, etc.). Refrigerate for 24 hours.
11. I served the foie gras slices with toasted bread and quince jam.

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