Cook the foie gras in the microwave
ingredients
1 lobe of foie gras 400 to 550 g raw (no more)
1 small terrine of the size of the liver
1 tbsp. Armagnac
2 teaspoons fine salt, 1/2 teaspoon ground white pepper
Preparation
Separate the two lobes by hand. Grasp with two fingers, using a cloth, the nerve that appears at the base of the lobe (ie the rounder side of the liver) and gently pull all the way down. If necessary, remove it with the tip of a knife.
Place the liver in a small salad bowl or on a work surface. Season it inside and out with salt and pepper.
Cover with cling film, poke the film a few holes with the tip of a knife and cook twice for 2 minutes at 750 watts.
Let cool before placing at least 24 hours in the refrigerator.
I prefer to accompany the foie gras thick sliced country bread toasts and cut with a spoon.
advice
Serve the slices on chilled plates so that the fat does not melt (do not remove it, it is a delight that you can not deprive your guests) and possibly accompany onion jam, herb jelly, or jelly Madeira. Butter or vinaigrette is a serious mistake to know how to live!
We never slice the foie grasYou pick pieces with your fork (or spoon directly into the dish) that you eat as is or put on your bread.
Bread: A deplorable habit consists in serving it with brioche bread, the sweetness of which does not accord well with the fat of the liver. On the contrary, put on a rustic bread (campaign or baguette) slightly toasted to raise its acidity.
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