Foie gras au piment d'Espelette - Cookidoo® – the official Thermomix® recipe platform
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Zip-top bag
- Kitchen scale
- Measuring spoon
- Mixing bowl
- Pot
- Instant-read thermometer
- Refrigerator
Ingredients
- 1 foie gras de canard cru
- 20 g de porto
- 5 g de calvados
- 2 c. à café de sel
- 2 c. à café de piment d'Espelette
- 800 g d'eau
- 300 - 400 g de glaçons
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