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Port Foie Gras in the Cookeo

Port Foie Gras in the Cookeo

Shared by CookAdapt · written for Cookeo

Your Cookeo does 4 of 2164 min for you

⁦10 min⁩Cook

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≈ 4 servings (estimate)

Quantities

Ingredients

Instructions

Cookeo · 1Pressure cooking

By hand · 24Devein the foie gras · Mix the ports · Season with salt and pepper · Marinating (1/12) +20

Devein the foie gras

Devein 1 piece of foie gras by hand, outside the appliance.

By hand

Mix the ports

In a bowl, mix the rosé port, the red port and the red wine (quantities to your taste), outside the appliance.

By hand

Season with salt and pepper

Season the foie gras with salt and pepper to your taste.

By hand

Marinating (1/12)

Place the foie gras in the port mixture and leave to marinate for 24 hours in the refrigerator.

By hand
120 min

Marinating (2/12)

Place the foie gras in the port mixture and leave to marinate for 24 hours in the refrigerator.

By hand
120 min

Marinating (3/12)

Place the foie gras in the port mixture and leave to marinate for 24 hours in the refrigerator.

By hand
120 min

Marinating (4/12)

Place the foie gras in the port mixture and leave to marinate for 24 hours in the refrigerator.

By hand
120 min

Marinating (5/12)

Place the foie gras in the port mixture and leave to marinate for 24 hours in the refrigerator.

By hand
120 min

Marinating (6/12)

Place the foie gras in the port mixture and leave to marinate for 24 hours in the refrigerator.

By hand
120 min

Marinating (7/12)

Place the foie gras in the port mixture and leave to marinate for 24 hours in the refrigerator.

By hand
120 min

Marinating (8/12)

Place the foie gras in the port mixture and leave to marinate for 24 hours in the refrigerator.

By hand
120 min

Marinating (9/12)

Place the foie gras in the port mixture and leave to marinate for 24 hours in the refrigerator.

By hand
120 min

Marinating (10/12)

Place the foie gras in the port mixture and leave to marinate for 24 hours in the refrigerator.

By hand
120 min

Marinating (11/12)

Place the foie gras in the port mixture and leave to marinate for 24 hours in the refrigerator.

By hand
120 min

Marinating (12/12)

Place the foie gras in the port mixture and leave to marinate for 24 hours in the refrigerator.

By hand
120 min

Shape the logs

Drain the foie gras and shape it into logs (not too thick, about 5 cm in diameter) by rolling them tightly in several layers of baking paper.

By hand

Fill the pot

Pour 200 ml of water into the pot, then place the foie gras logs in the steam basket set in the pot.

By hand

Pressure cooking

Close the lid and start pressure cooking for 4 min, high pressure, for logs 5 cm in diameter (adjust according to size). Open the lid as soon as it unlocks.

Pressure CookTime04:00High pressureQuick release

Cool

Remove the logs and immediately plunge them into cold water.

By hand

Refrigerate (1/6)

Refrigerate for 12 h before serving.

By hand
120 min

Refrigerate (2/6)

Refrigerate for 12 h before serving.

By hand
120 min

Refrigerate (3/6)

Refrigerate for 12 h before serving.

By hand
120 min

Refrigerate (4/6)

Refrigerate for 12 h before serving.

By hand
120 min

Refrigerate (5/6)

Refrigerate for 12 h before serving.

By hand
120 min

Refrigerate (6/6)

Refrigerate for 12 h before serving.

By hand
120 min

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