Home-Made Semi-Cooked Foie Gras: Easy and Delicious Recipe
The home-made semi-cooked foie gras recipe is a classic of French gastronomy that will delight your guests during a festive meal or an elegant evening. It requires a bit of technique, but the result is worth it: a creamy foie gras enhanced by the combination of sugar, salt, and pepper. This dish can be served with crispy toasts, jams, and dried fruits, creating a memorable tasting experience. Its preparation requires at least 12 hours of waiting, but it makes it a perfect choice for special occasions. By making your own semi-cooked foie gras, you can control the ingredients and ensure the quality of the product. It is also an excellent gourmet gift idea for foodies. Feel free to explore different flavor combinations to personalize this recipe to your taste, such as adding a bit of cognac or port for an extra dimension.
- Preparation time: 20 min
- Cooking time: 30 mn
- Servings: for 15 people
- Difficulty: Difficult
Ingredients
- - 500 g of raw duck foie gras
- - 5 g of fine sugar
- - 8 g of Guérande salt
- - 1 g of ground black pepper
Preparation
1. The preparation of the foie gras should be done at least 12 hours before cooking; ideally, you should do it the day before.
2. First, take the foie gras out of the refrigerator at least two hours before you start removing the veins.
3. Start by eliminating the central veins, then continue with the other smaller veins.
4. When the foie gras is perfectly deveined, season it with the mixture of sugar, salt, and pepper.
5. Wrap the foie gras in plastic wrap or aluminum foil, then place it in the refrigerator for a minimum of 12 hours.
6. For cooking, put the foie gras in a mold, such as a jam jar or a loaf pan if you are preparing 1 kg, and press it down well to avoid air pockets.
7. Then, cook it in a water bath for 30 minutes at 100°C in the oven. It is advisable to preheat the water in the water bath to 80°C.
Bon appétit!
Recommended wine
Sweet white wine (Sauternes)
