Recipe Foie gras with fig and peach chutney
Heat treatment time:
IngredientsNumber of persons: 4 servings
- Devein the foie gras. In a bowl, make the salt/pepper mixture, and distribute it over the entire foie gras.
- Take your jar previously cleaned with hot soapy water. Place the first lobe of liver inside and cover it with chutney. Then place the second lobe of liver on top.
- Close your jar and proceed to the heat treatment for 50 minutes at 100°C.