8 Serves
1473 Mins
Carefully devein the foie gras using a small knife, ensuring the lobes remain intact. Place the liver in a bowl and marinate with wine, salt, and black pepper for at least 24 hours in the refrigerator.
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Vitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
107 µg / 400 µgCalcium
174 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
122 mg / 420 mgPhosphorus
513 mg / 1,250 mgPotassium
458 mg / 4,700 mgSodium
1931 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
91 µg / 55 µgFiber
8 g / 28 gSugar
0 g / 50 gSaturated Fat
11 g / 20 gCholesterol
104 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
Remove the foie gras from the marinade and shape it into a tight cylinder on a piece of cheesecloth. Roll it tightly and secure the ends with kitchen twine to create a uniform torchon shape.
Bring a large pot of water to a gentle simmer. Submerge the wrapped foie gras and poach for approximately 18 minutes until the internal temperature reaches the desired doneness.
25
g95
g20
g
Yemeni
