Preparation : 10 minutes
Cooking : 20 minutes
1 de-veined duck foie gras
17g of salt per kg and 3g of pepper
100ml plum wine
A few pitted and blanched prunes
Leave for 6 hours in the fridge. Roll in a tea towel. Cook for 20 minutes in a water bath at 80Â°C. Leave for 6 hours in the fridge.