Recipe for Foie Gras in a Thermomix.

Preparation of the seasoning In a bowl, mix the wine, the spirits, salt, and pepper. Set aside.

Preparation of the liver: Separate the lobes and soak them in a bowl filled with milk, possibly mixed with water and a little salt, for 2 hours. Place the liver on a cloth and let it drain for a few seconds. Gently press the first lobe in small bursts to flatten it and to make locating the main vein easier, roughly in the middle of the lobe.

Remove the smaller veins using the tip of a knife, following their branching paths on the sides, and discard them as you go. Repeat the process on the small lobe where five veins radiate out from the center. To avoid this step, it is possible to ask the producer to remove the veins before selling.

Rest. Place the lobes in a dish. Pour half of the seasoning evenly over one side. Let it rest for at least 30 minutes. Then flip the lobes onto the other side and pour the remaining seasoning. Let it rest again for at least 30 minutes. Bring the two lobes together to reconstruct the foie gras.

Packaging Unroll a 50 cm stretch film and place the liver on it. Fold the sides of the film one by one, making sure to expel the air to press the liver as closely as possible, until you form a cylinder similar to those sold in supermarkets.

Repeat the operation with another sheet of plastic wrap, then with two other sheets of aluminum foil. If needed, the latter can be replaced with more sheets of plastic wrap. Twist tightly or tie the two ends of the last sheet.

Cooking Pour the water into the bowl of the appliance. Start the steaming function for 14 minutes at speed 2. Turn the foie gras and run it for another 8 minutes. Roll the foie gras in a bowl filled with water and ice, and let it cool for 20 minutes. Place the foie gras in the refrigerator for 36 hours.

Serve by taking the foie gras out of the refrigerator and slicing it. Serve chilled on toasted bread with a chutney or fleur de sel, accompanied by white wine.