Monbazillac Foie Gras Recipe with Christmas Jam

Ingredients

• One deveined duck liver, about 400g
• 7 g salt
• 4 g black pepper
• 2 tablespoons Monbazillac

Instructions

TO SERVE

• 6 slices of rye bread
• 100 g Christmas Jam from La Chambre
• A handful of dried fruit and nuts of your choice (figs, raisins, hazelnuts, walnuts, etc.)

PREPARATION

1. Leave the foie gras at room temperature to soften.
2. Season with salt, pepper and drizzle with Monbazillac.
3. Then place the seasoned liver on a large sheet of cling film. Wrap it tightly, without letting any air in. Repeat several times, sealing it with two knots or kitchen string. You should end up with the shape of a foie gras "log".
4. Bring a saucepan of water to the boil, lower the heat and immerse the foie gras for 25 to 30 minutes. The water must neither boil nor simmer. It must, however, remain very hot.
5. Remove the liver and let it cool before chilling.
6. After a few hours, unwrap the "log" from the cling film and remove as much fat as possible.
7. Wrap it again in cling film, shape it into a neat, even cylinder, wrap in aluminium foil and leave to rest in the fridge for at least 48 hours.

(You can skip these steps by buying ready-made semi-cooked foie gras)

SERVING

1. Take the foie gras out of the fridge and cut cold slices.
2. Leave to sit for 10 minutes at room temperature.
3. Serve with toasted bread, Christmas Jam and dried fruit and nuts for decoration. Enjoy right away.