WHY COOK AT A LOW TEMPERATURE?
The bain-marie is a gentle way of cooking because its temperature never exceeds 100°C. This prevents the fat from melting completely, and thus, the loss of shape and substance.
MAKES 3 (ABOUT 150 G AND 3 CM DIAMETER)
1 × 450–500 g duck liver (foie gras)
7 g salt
pinch of ground white pepper
30 g white port
1 Cut each of the lobes in three lengthways.
2 Set out three pieces of microwave-safe plastic wrap about 20 cm long. Neatly place two pieces of liver on each piece to create three identical portions (one piece from the large lobe, one from the small lobe each).
3 Stir the salt and pepper into the white port. Pour 12 g over each piece of plastic, lightly rub into the liver pieces, leave to rest for 15 minutes, then turn them over and repeat. Rub them one last time.
4 Roll the livers up tightly in the plastic wrap, then place each roll in a new piece of plastic wrap and again roll up tightly. Tie a knot at each end.
5 Bring a large saucepan of water to the boil then turn off the heat. Place the foie gras rolls in the water, then cover and leave as the water cools for 1 hour 30 minutes to 2 hours.
6 Prepare a large bowl of iced water. After 2 hours, plunge the rolls into the iced water, turning them so that the fat is evenly distributed. Leave to cool then set aside in the refrigerator for at least 24 hours.