Foie gras is the ultimate in luxury ingredients, often only eaten at restaurants or reserved for the most special occasions. Cooking foie gras is notoriously difficult and mistakes can be very expensive. Cooking it sous vide is a great way to control the process as the low temperature prevents overcooking and ensures a perfect result every time.
Preheat the water bath to 58°C
Slice the foie gras across the lobe into 3cm pieces
Place the pieces into individual small vacuum bags and seal under pressure
Place the bags in the preheated water bath to cook for 15–20 minutes
Remove the foie gras from the bags and drain on kitchen paper
Place the pieces on a metal tray and, using a blowtorch, caramelise the surfaces