Duck Foie Gras

Leave the foie gras for 30 minutes at room temperature and remove the veins and unwanted parts.

Sprinkle the pieces with salt and pepper, making sure to coat well.
Place the foie gras in an airtight container and let it sit in the refrigerator for 24 hours.

After 24 hours, remove the foie gras from the refrigerator, add the cognac and let it return to room temperature for about 1 hour.

Preheat the oven to 100°C.

Fill a terrine with the marinated foie gras, cover and place it in a high-sided dish. Pour lukewarm water to a third of the terrine. Bake in a bain-marie for about 30 minutes. Remove the terrine from the oven. Place another terrine on top to pack it down well and bring the fat to the surface.

Reserve the foie gras in the refrigerator for 24 hours with the press. Remove it and put the foie gras back in the fridge for 3 days before tasting it.

Cut nice slices of foie gras and sprinkle with a few Perles de Saveurs white balsamic condiment & summer truffle