Home made Foie Gras
Updated: Jan 4
If there is something that we all have in common and that we love, I would call it Foie Gras ! Today with this recipe, you will learn how to make your own Foie Gras in the easiest way imaginable.
Many people think that it's hard to make a good Foie Gras but it’s not necessarily true and one gets better with every new try. Let us show you how we make it.
One goose or duck liver
These are the Basic ingredients that you will always need to make your Foie Gras. You can always switch the Armagnac with a Port, or with white wine for example. You can also decide to leave out the Espelette Pepper and just add salt and Black Pepper in your dish. You will also need a Cast Iron Terrine ( an oval deep dish) to prepare the foie gras, and of course an oven to cook it in. Firstly though, when you receive your raw liver be sure to put it right away in your fridge for 12 at 24 hours to thaw it out. Step 1
Cut the liver into cubes and lay them out on a clean and accessible surface. Start gathering all the cubes together. Do not hesitate to knead them a bit as if you were kneading bread. Once this is done, you will have a flattened foie gras on your work surface.
Step 2 Sprinkle salt and pepper on both sides of the liver as shown in the pictures. Don’t be afraid to put too much, better more than not enough.
Once completed, place it in the Deep dish. Don’t hesitate to press down on it so as to form a compact block. Step 4 Now it's time to pour the Armagnac over it. You will need to fill up your dish in a homogeneous way in order to obtain the equivalent of 0,5 Cm over all the top layer of the Foie Gras . Step 5 Take your deep dish, cover it with the lid and put it in the fridge for 12 hours minimum. Why do we put it in the fridge for 12 hours before cooking it? Simply because your Foie Gras will have the time to marinate and absorb the flavor of all the ingredients. Step 6 Set your oven to 212 Degrees Fahrenheit and let it heat up for 10 minutes . When your oven is hot, put the deep dish inside for 45 minutes and let it cook. Step 7 Remove the dish from the oven , wait few minutes to let it cool. When it’s reasonably cooled, put it in the fridge for 24 hours. We recommend that amount of time to be sure that you will get a solid consistency for your Foie Gras.
Step 8 Be happy because you’re almost finished! Take the dish out of your fridge and carefully extract the Foie Gras to place on a clean surface. You may still have some residue liquid from the marinade which should stay in your deep dish. Finally, we recommend that you wrap the Foie Gras in SARAN wrap and place it back in your fridge for a few hours before serving it , cut in thin slices. Serve it with a slice of fresh ginger bread, a tea spoonful of jam and a glass of sweet dry wine. Now that you’re done , you can appreciate a real Foie Gras made by yourself.