Champagne foie gras

Instructions

1. 1

   Take care to carefully remove the veins and blood vessels from the liver using tweezers or a sharp knife, being careful not to cut too much of the small nerves.

2. 2

   Place everything in a container.

3. 3

   Season with salt, pepper, two pinches of sugar, nutmeg.

4. 4

   Once done, mix gently well, then pour the champagne covering three-quarters full.

5. 5

   Let marinate all night.

6. 6

   The next day, drain the marinade.

7. 7

   Place the foie gras in a tightly wrapped kitchen towel and then wrap with aluminum foil.

8. 8

   Tie at each end, then in the middle without tying too tight.

9. 9

   Put in a water bath for 25 minutes at 120/130°C.

10. 10

    Once cooked, remove from the water bath and let cool on a rack.

11. 11

    Serve the foie gras slightly pink in the center.