Panchotexane, the bluebonnet of the Alps

Christmas is coming soon and in France, it is a tradition and a pleasure to taste the Foie Gras. And every french knows that it's better to make your own. The only thing is to get the best recipe, there is different ways to prepare the Foie gras and I really wanted to get the easiest and most tasty one. That is why I visited a friend of Françoise: Georges.

He was very quiet to welcome us to his home to prepare the Foie Gras, it was actually very easy and fast to prepare.

Here is the recipe:

Get a nice Foie Gras origin France important!!

Get gently the nerves off the Foie gras a way that does not destroy it.

Clean the jars in glass with boiling water.

Mix:

1/2 Coffee spoon of pepper

1 Coffee spoon of salt

5 to 6 coffee spoon of Cognac or Armagnac

Disperse this mix on each side of the Foie Gras

Pour the Foie gras in the jar and press well

Close the jar and reserve it in the fridge for 2 hours.

Cook the Foie gras in a Cocotte minute. As soon as you ear the cocotte whistle, switch off the gaze and leave the cocotte under pressure for 30 minutes.

Then open the cocotte and let it cool off.

Thank you Georges for the teaching!!

ENJOY!!!!