Foie Gras with Cognac with thermomix

Preparation of Foie Gras with Cognac with thermomix

1. To start the easy and quick preparation of this Foie Gras with Cognac with thermomix, you must have a clean liver and you must also denervate the duck liver.
2. Then, place the pieces of liver, two of the tablespoons of cognac, salt and pepper in a salad bowl and leave to marinate for 15 minutes.
3. After the first 15 minutes, turn the liver over, pour in the rest of the cognac, as well as the rest of the salt and pepper, and let it macerate again for 30 minutes.
4. After the time has passed for the duck liver to absorb the flavors, place each piece of liver on transparent plastic wrap, stretch and wrap and extract as much air as possible.
5. Later, tie on the sides and repeat the same operation with another piece of transparent plastic wrap.
6. When the packets are assembled, place them inside the varoma container, then pour the water into the Thermomix bowl and program.
7. 10 minutes / Speed ​​2.
8. After these first minutes of cooking, gently return the packets of foie gras and program.
9. 10 minutes / Speed ​​2.
10. When they are cooked, let cool for a few minutes. Then, place them in the refrigerator for at least 2 to 3 days before eating so that they take on the consistency of foie gras.