Celebration/ Gastronomy/ Meat & Fish

Foie Gras

What more than foie gras can represent French gastronomy ?

Wine maybe … but with foie gras and a nice slice of bread !!

Let’s have some foie gras!

The recipe, Chef!

Foie Gras

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Serves: 1 pce Difficulty: Easy Price: $$
Prep Time: 1 heure + 12 heures Cooking Time: 1 hour

Ingredients

  • 1 raw duck liver (500 to 600 g)
  • 6-7 g salt
  • 1 g sugar
  • 2 g ground pepper
  • 2 g ground ginger
  • 25 g white Porto
  • 20 g Whiskey

Instructions

1

Remove the veins from your duck liver.

2

Soak in a 50-50 water/milk mix for 45 min to 1 hour.

3

Clean gently with absorbing paper and place on a tray.

4

Mix the salt, pepper, sugar and ground ginger in a bowl.

5

Spread on all sides of the liver.

6

Place the liver in a terrine. Pour the alcools.

7

Cover with cling film and set aside in your fridge for 5 hours (or over night).

8

Remove the terrine from the fridge and let at room temperature for 1 hour.

9

Preheat your oven at 100 C / 210 F degrees.

10

Boil a large volume of water and pour in a gratin dish.

11

Place the terrine in the gratin dish, remove the cling film, place the lid on top and cook for 1 hour.

12

Check cooking with a thermometer, it should reach 50 C / 120 F degrees in the center.

13

Let cool down for 2 hours.

14

Pour the fat in a bowl.

15

Place a cling film on the liver. Set both fat and liver aside in your fridge.

16

When the fat is hard, you will have liquid at the bottom of your bowl, throw it away.

17

Place the fat in a sauce pan, heat at medium heat. After a 1 or 2 minutes, the fat will "sing".

18

When it stops "singing" (when the bubbles don't make anymore noise), filter. Let cool down your "clean" fat.

19

When the fat is cold but still liquid, remove the cling film from the liver and pour the fat.

20

Set aside in your fridge for at least 4 hours before serving.

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4 Comments

  • Reply
    Elisabeth
    Wednesday December 16th, 2020 at 07:05 PM

    Bonjour,
    Je suis en pleine préparation du foie gras en suivant votre conseil. Ma terrine est plus grande que le foie, est-ce un problème ?
    Merci pour cette recette

    • Reply
      Emma
      Wednesday December 16th, 2020 at 07:30 PM

      Bonsoir Elisabeth,
      Non ce n’est pas gênant pour la cuisson; en revanche essayez de trouver un contenant plus adapté pour la mise en forme (comme moi qui suis passée sur une terrine rectangulaire)

  • Reply
    Natalia
    Wednesday December 30th, 2020 at 02:13 PM

    Bonjour

    Je réalise votre foie gras et je me demande suis-je obligée de filmé le foie quand je le mets en forme?
    Où est ce que cela suffit si je filme le dessus au contact?

    • Reply
      Emma
      Wednesday December 30th, 2020 at 03:35 PM

      Bonjour, il faut le filmer effectivement à chaque étape 🙂

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