Magimix MULTIFUNCTION STEAMER - Manual (Page 22)

20
Preparation: 20 min
Resting time: 1 night + 48 hours + 5 min
Cooking: 25-30 min at 100° Serves 4
1 fresh duck foie gras
weighing 600 g
200 ml Sauternes white wine
1 bouquet garni
Coarse sea salt
Freshly-milled black pepper
8 slices brioche
Cut the foie gras open and carefully remove the
blood vessels and connective tissue using a small
pointed knife. Liberally sprinkle all the surfaces with
salt and pepper and place in a terrine dish. Pour
over the Sauternes wine and leave to marinate
overnight in the refrigerator.
Next day, pour a litre of water into the water tank,
add the bouquet garni and put the lid on. Switch the
steamer on. After 10 min, switch it off and allow the
liquid to infuse for 5 min. Place the foie gras, still in
its terrine dish, in a steamer basket, season with a
little pepper, baste with the marinade, cover with
aluminium foil, put the lid on and cook for 15 min.
Allow to cool completely before transferring to the
refrigerator for at least 48 hours. Serve with toasted
brioche and the rest of the bottle of Sauternes used
for the marinade.
If you are in a hurry, you can use frozen foie gras.
Steamed foie gras
Starters