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Foie gras with dried fruit




I prepared for Christmas, but can be used throughout the year as input to a family meal.
Ingredients for 10 to 12 servings of gourmet ....
two lobes of foie gras 500 g each
2 dried figs, pistachios
15,
3 dried apricots 1 handful

cranberries 1 / 2 cup of Armagnac or cognac
salt, pepper

Cut dried fruit into small cubes, sprinkle with alcohol and macerate.
devein lobes of foie gras and ask the first in the bottom of a cake pan. Arrange fruit macerated dried and cover the second lobe.
Bake in water bath for 20 min to 160 °. Empty
part of the rendered fat in the liver and put a piece of parchment paper and weight.
Refrigerate overnight.
The next day, remove the liver from pan and wrap it completely with plastic wrap.
It will be better if you wait 3 or 4 days before serving.