Foie gras with figs cooked in cloth

Technical stages for Foie gras with figs cooked in cloth :

• Separate the lobes of foie gras, remove the green stains.
• Dip it in a bowl of ice water and reserve 6 hours in the fridge.
• Carefully dry the foie gras, place the lobes on their bulging side, cut them along the middle vein then gently remove it.
• Season the lobes with a mixture of sugar, salt, white pepper, a pinch of four-spices and nutmeg.
• Place the lobes in a terrine and sprinkle with 5 cl port.
• Apply parchment paper on the foie.
• Cover, store in the fridge 12 hours and flip the lobes often.
• Tail the figs, poke with a needle.
• Marinate in port with cinnamon and clove for 12 hours in the fridge.
• Place the dried lobes of foie on a damp cloth by overlapping them alternate ways up and by inserting the drained figs in the cavities.
• Wrap the foie in cylinder by tightening the cloth.
• Twist and tie the ends.
• Cook 25 minutes in a stock at 70°C.
• Drain, leave to cool to room temperature.
• Reserve 48 hours in the fridge before serving.