|
• Ingredients for raw duck foie gras of about 550g:
- salt (10g),
- white pepper (1g),
- 2 tablespoons of alcohol: Armagnac, Sauternes or another syrupy white wine (Pineau des Charentes, Floc de Gascogne or Porto).
|
• First stage : Carefully remove the veins, marks and bitter parts of the liver using a knife, without damaging the lobes.
• Second stage : Season all over with a good sprinkling of salt and pepper. You can also add 1g of sugar. Carefully place the liver in a terracotta terrine dish and gently press down. Pour the alcohol over the liver. Cover with cling film and refrigerate soaked in seasoning and alcohol for 24 hours.
• Third stage : The next day, remove the cling film and seal the terracotta dish with its cover. Cook in an oven bain marie at a temperature of 200 °C for 45 minutes. After cooking, leave to cool on the worktop then place in the refrigerator.
After a day or two in the refrigerator, your foie gras is ready. You can enjoy it immediately although it keeps for a maximum of 1 week. |
Make your own Foie Gras
