Seared foie gras with grapes

Directions

1. The day before, place the grapes in a narrow container, covered with brandy and water. ≈ 3 min
2. Place the duck liver on a serving platter. ≈ 4 min
3. Using a small knife and your fingers, carefully open the lobes in half and remove the nerves and any blood clots. ≈ 3 min
4. Once the nerves have been removed, spread the pepper, salt, and sugar evenly over the liver and let it rest for 15 minutes. ⏱ 15 min
5. Lay a sheet of stretch film on a table, in a square shape. ≈ 4 min
6. Place a second piece of film on top, of the same size. ≈ 3 min
7. Spread the liver evenly in the center of the film. ≈ 4 min
8. Along the edge closest to you, arrange the grapes in a row, covering the entire width. ≈ 3 min
9. Grip the edge of the film and roll it carefully, applying pressure on the sides and top. ⏱ ≈ 7 min
10. The film must always be kept outdoors. ≈ 3 min
11. Create a tightly packed cylinder and then poke a few small holes in it with a pin to release the air. ≈ 10 min
12. Tighten again and firmly glue the sides. ≈ 3 min
13. Heat some water in a pot. ⏱ ≈ 10 min
14. Before the water reaches a boil, around 80 °C, add the liver to it. ⏱ ≈ 10 min
15. Let it cook for 5 minutes, until you see fat rendering on the outside. ⏱ 5 min
16. Remove it from the pot and let it cool for a moment in cold water. ⏱ ≈ 20 min
17. Store in the refrigerator. ⏱ ≈ 2 hr