Foie gras

Name: Foie gras
Cuisine: French
Ingredients: 1 kg foie gras ballopes; 2 medium raw foie gras lobes; 350 g duck or goose fat; 10 g salt; 7 g pepper; 8 g sugar or vergeoise; 5 cl Cognac, Armagnac, or white Port

Serves 1

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Foie gras

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Serves 1

Directions

1Open your foie gras lobes and place them in a gratin dish, smooth side down against the dish.
2Preheat your oven to 160 °C (th.5-6).
3Melt the duck or goose fat over low heat and bring it to 80 °C.
4Pour the melted fat over the foie gras and bake for 8 to 10 minutes.
5Remove the dish from the oven, gently take out the foie gras, filter the liquid from the dish, and set it aside.
6Season the foie gras with salt, pepper, sugar, and drizzle with alcohol.
7Place the foie gras in a dish or terrine.
8Press it down well and place a cooking weight (like ceramic cooking peas) on top to compact it, then refrigerate for at least 1 hour.
9After 1 hour, take it out and press it well with a spatula to remove any trapped air.
10Pour the filtered fat over the foie gras to seal it and protect it from oxidation.
11Refrigerate for at least 12 hours before tasting; ideally, store for at least 3 days before consumption.
12Serve with country bread, a hot chocolate, a pinch of salt, and pepper.

Ingredients

1 kg foie gras ballopes
2 medium raw foie gras lobes
350 g duck or goose fat
10 g salt
7 g pepper
8 g sugar or vergeoise
5 cl Cognac, Armagnac, or white Port

Equipment

gratin dishovendish to terrineceramic cooking peasspatula

Tips

To not melt the foie gras, but to tenderize it and keep its plumpness.
Press well with a spatula to evacuate any remaining air.
Pour filtered fat over the foie gras to seal it and protect it from oxidation.
For best results, conserve the foie gras for at least 3 days before consuming.

Foie gras

Serves 1

tiktok.com

Foie gras

tiktok.com

Serves 1

Directions

1Open your foie gras lobes and place them in a gratin dish, smooth side down against the dish.
2Preheat your oven to 160 °C (th.5-6).
3Melt the duck or goose fat over low heat and bring it to 80 °C.
4Pour the melted fat over the foie gras and bake for 8 to 10 minutes.
5Remove the dish from the oven, gently take out the foie gras, filter the liquid from the dish, and set it aside.
6Season the foie gras with salt, pepper, sugar, and drizzle with alcohol.
7Place the foie gras in a dish or terrine.
8Press it down well and place a cooking weight (like ceramic cooking peas) on top to compact it, then refrigerate for at least 1 hour.
9After 1 hour, take it out and press it well with a spatula to remove any trapped air.
10Pour the filtered fat over the foie gras to seal it and protect it from oxidation.
11Refrigerate for at least 12 hours before tasting; ideally, store for at least 3 days before consumption.
12Serve with country bread, a hot chocolate, a pinch of salt, and pepper.