Duck Foie Gras Semi-Cooked with Cognac: Gastronomic Delight
Discover the recipe for duck foie gras semi-cooked with Cognac, a refined starter to serve at your festive meals or special occasions. This recipe, which requires a bit of technique yet remains accessible, yields a creamy terrine rich in flavors. The Cognac adds a warm and fragrant note that enhances the delicate taste of the foie gras. After preparing your terrine, you only need to wait a few days for it to reach its peak flavor. This dish can be accompanied by toasted bread and a fruit chutney for a harmonious contrast. Whether for a Christmas dinner, a birthday, or a gathering with friends, this recipe showcases French culinary expertise. Treat your guests to a moment of pure tasting with this masterpiece of gastronomy.
- Preparation time: 15 min
- Cooking time: 50 min
- Servings: for 8 people
- Difficulty: Medium
Ingredients
- - 1 raw duck foie gras (approximately 500 g)
- - 2 tablespoons of Cognac
- - 2 g of freshly ground black pepper
- - 8 g of Guérande fleur de sel
- - 1/2 teaspoon of sugar
Preparation
1. Preparing the foie: take the foie gras out of the refrigerator just before you start deveining it.
2. Make a lengthwise incision on the foie gras, then gently pull apart the lobes to reveal the veins. Carefully remove them with a knife, paying special attention to the main vein.
3. Devein the foie, making sure not to damage it. It is not necessary to remove all veins, just the most visible ones.
4. Prepare the seasoning: mix 8 g of fleur de sel, 2 g of ground pepper, and 1/2 teaspoon of sugar.
5. Spread this mixture evenly on all surfaces of the deveined foie gras.
6. To form the terrine: take a porcelain terrine of about 500 g. Place half of the seasoned foie gras inside, pressing it down well. This prevents the fat from separating during cooking, which would give an unappetizing appearance.
7. Pour in the Cognac, then add the rest of the foie gras, usually the main lobe.
8. Cooking: preheat the oven to 110°C in fan mode (or 130°C without fan mode).
9. Boil some water.
10. In a large pot, place a kitchen towel. Put the terrine inside and pour boiling water until it reaches halfway up the terrine.
11. Cover the terrine and place it in the oven at 110°C for 50 minutes.
12. Once the cooking is done, let the terrine cool before wrapping it (under its lid) and placing it in the fridge for 6 to 7 days. You can enjoy this terrine for up to 15 days.
13. When serving, don't forget to add a few grains of Guérande fleur de sel. Enjoy your meal!
Recommended wine
Late Harvest Gewurztraminer
