Duck foie Gras

1 PCs duck liver (about 400 g)

1 bottle of Sauternes

freshly ground pepper, salt to taste

The day before cooking clean the liver from films and TV, salt and pepper, place in a bowl, pour wine, close tightly and refrigerate overnight.

Preheat the oven, this time put the liver in a clear baking dish, press down firmly with a spatula and cover. On a baking sheet, pour hot water and cover with paper, so that water does not spray when boiling. Place the form on a baking sheet, to a third plunged into the water. After about 35 minutes, when the liver will produce enough fat, remove the form and place in ice water for rapid cooling, so that the liver has maintained a dense structure. Cold dishes refrigerate and leave for 48 hours.