Anne-Sophie Pic’s Foie Gras Recipe

Ingredients:

• 1 foie gras (about 500g)
• 10g of salt
• 5g sugar
• 2g pork spice mix
• 1cl cognac

Instructions:

1. Remove the veins from the foie gras and cut it into slices.
2. Mix the salt, sugar, and pork spice mix together. Season both sides of the foie gras with the mixture and put it in a vacuum-sealed bag with the cognac.
3. Cook the foie gras in a water bath at a core temperature of 52°C for 15 minutes.
4. After cooking, remove the foie gras from the vacuum-sealed bag and press it into a terrine or pate mold.
5. Refrigerate the foie gras for at least 24 hours.
6. When ready to serve, remove the foie gras from the mold and slice it into pieces. Serve it with a chutney or fruit compote and some crispy bread or crackers.

Verdict:

This recipe for Anne-Sophie Pic’s foie gras is sure to impress any dinner guest. The spices and cognac add a depth of flavor to the dish while the cooking method ensures a perfectly cooked foie gras.

Serving Suggestions:

Serve the foie gras as an entree or appetizer at a dinner party. Pair it with a glass of sweet wine or a rich red wine to complement the flavors of the dish.