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Semi-cooked foie gras recipe


Foie gras is an exceptional product that is never as good as when it is half-cooked. This cooking makes the foie gras tender, tasty and fragrant.

It is better to make his foie gras Half home cooked 3 or 4 days before serving, it will be better and even better.

Ingredients for 6 people:

  • 1 duck foie gras of about 500 g
  • 7 to 8 g of salt
  • 2 g white pepper
  • 1 to 2 pinches of 4 spices

To discover: all our foie gras-based recipes

Semi-cooked foie gras recipe

Start by deveining the liver or buy a fat already deveined.

Make sure to keep the pieces as big as possible.

Combine salt, pepper and the 4 spices

Add the foie gras seasoning, taking care to season all surfaces evenly.

Place the pieces of foie gras in a bowl and tamp lightly to try to fill the air spaces.

Cooking semi-cooked foie gras

Preheat the oven to 75 ° and put a dish in it with 3-4 cm water for the Marie bath.

For the Marie bath you can pour boiling water directly during preheating, it should drop in temperature and reach 75 ° more easily.

  • Put the closed foie gras terrine in the oven.
  • Leave to cook for 45 minutes, checking regularly that the liver does not give too much fat.
  • As soon as a layer of fat forms it's time to stop cooking.
  • Tamp lightly to bring the fat to the surface.
  • Let cool before putting your foie gras in the refrigerator.

Serve sliced ​​with toast, gingerbread or just plain.

Many like to accompany it with a Figs Chutney or an onion jam.

Finally, you can sprinkle your semi-cooked foie gras with Espelette pepper.

Enjoy your meal !

Video: Cooking Foie Gras with Chef Wylie Dufresne and Ariane Daguin (October 2020).