Ballotine of steamed foie gras : Bento Box Recipe N°41

For a bento box : Recipe N°41

Ingredients :

• 450 grams duck foie gras, woken up
• 4 grams of Persian blue salt
• 2 grams of pepper

Preparation :

1. Crush the salt and pepper to season the foie gras.
2. In this recipe the foie gras is not marinated.
3. Pack the foie gras correctly in two bundles so that the size is calibrated.
4. Remove the air either by forming the bundles or by placing them in the vacuum machine.
5. Vacuum packing (total vacuum) allows more air to be expelled.
6. If you don't have a vacuum machine, place the ballotine directly on the steamer sieve after heating it up.
7. Cook for about 10 minutes and place in iced water.
8. Leave to rest for 48 hours in the refrigerator before serving.
9. Place in your bento beforehand fresh.

Enjoy !