Duck foie gras

Leave the foie gras at room temperature for 30 minutes and remove the veins and any unwanted parts.

Sprinkle the pieces with salt and pepper, making sure they are well coated.
Place the foie gras in an airtight dish and leave to rest in the fridge for 24 hours.

After 24 hours, remove the foie gras from the fridge, add the cognac and leave to return to room temperature for around 1 hour.

Preheat the oven to 100°C.

Fill a terrine with the marinated foie gras, cover and place in a deep baking dish. Fill the dish with warm water until it reaches one third up the side of the terrine. Bake for approximately 30 minutes. Remove the terrine from the oven. Place another terrine on top to press it down and bring out the fat.

Place the foie gras in the fridge for 24 hours with the press. Remove the press and return the foie gras to the fridge for 3 days before serving.

Cut the foie gras into generous slices and sprinkle with White balsamic condiment & summer truffle Flavor Pearls.