For 6 persons
A lobe of foie gras 400 grams
60 grams of hazelnut praline (a preparation made from hazelnut, sugar and vanilla)
5 grams of fine salt
2 grams of freshly ground black pepper
1 verrine of 400 grams
Carefully deny the foie gras using a sharp knife with a thin blade. First incise the lobe from the most bulging end, where is the main vein. Take off this one. While continuing with the knife, pull on the vein: it comes alone by revealing all the nerve branches, which allows for a perfect denervation.
The lobe is open, salt and pepper.
Brush with praline then bake in a water bath at 70 ° C for 30 to 35 minutes.
Place it in the verrine and let stand overnight in the refrigerator.