Foie gras
Ingredients
- pepper
- salt
- spices of your choice
- 1 raw foie gras (preferably buy it frozen to ensure it's very fresh)
Instructions
Step 1
Begin by soaking the livers in warm salted water for 1 to 2 hours. This helps soften them and draws out any remaining blood.
Step 2
When it comes to deveining, there's no need for perfection. Trying to remove every single vein can be extremely time-consuming. Instead, a quick and gentle approach works just fine. Even if the liver breaks apart a little, it will come back together during cooking — so don’t worry about a bit of "charpie" (shredding).
Step 3
Season the liver just like seasoning a steak — intuitively. About one small teaspoon of salt per liver is usually enough, and a generous pinch of freshly ground pepper enhances the flavor. When it comes to spices or alcohol (like Cognac or Armagnac), be cautious: a light touch goes a long way, as it's easy to overpower the natural taste of foie gras.
Step 4
Once seasoned, the foie gras can be packed into jars or a terrine dish. Let it marinate if time allows, but it's optional.
Step 5
Place the terrine dish in a hot water bath and bake for 35 minutes at 120°C (250°F). Important: make sure the water is already boiling at the start and reaches the same level as the foie gras in the dish. After cooking, press the foie gras down with a weight (a piece of cardboard wrapped in foil and a small weight on top works well). Then refrigerate. Shelf life: about 10 days in the fridge.
Step 6
This method is ideal for longer preservation. Fill sterilized jars with foie gras, close them tightly with new lids or rubber seals, and place them in a pressure cooker. Separate the jars with a clean cloth to prevent breaking. Cook for 12 minutes once the pressure starts to whistle. These can be stored in the fridge for up to 6 months.
Step 7
Yes, it works — and it’s incredibly fast! Though a bit delicate, this method delivers excellent results. For a small terrine, cook at full power (900W) in 10-second bursts, totaling about 30 seconds. Stop as soon as the fat starts to rise to the surface — that means it’s done. (For best results, consult a dedicated microwave foie gras recipe.)
Step 8
No matter the method, it’s highly recommended to wait 3 to 4 days before serving. The flavors deepen beautifully, and the texture improves significantly.
