The starter in seven course captains dinner was a terrine of foie gras & fresh figs served with fresh figs, fig confiture made on the barge & pain D’Epice with honey.

The terrine was cooked vaccum packed in a water bath at 53 degrees for twenty minutes, just long enough to allow the core to reach 53 degrees, this prevents to much fat rendering from the foie gras, it’s then pressed in fridge overnight as normal.

Cooking foie gras sous vide at this tempreture also prevents it from becoming grainy as it can not overheat, also the figs still have a firm texture as they also can’t become over cooked at this tempreture & time.