Homemade Foie Gras with Port: Gourmet Starter
Discover our homemade foie gras with port recipe, a refined starter. Perfect for special occasions, this dish will impress your guests at the table. The preparation may seem complex, but the foie gras industry has expertise: you too, with a bit of time, can create this delight. The mixture of spices, port, and the sweetness of the jelly enhances the taste of the foie gras, offering a unique culinary experience. Whether for a festive meal, a romantic dinner, or a gathering with friends, this recipe will add a touch of elegance. Don’t forget to take the terrine out in advance so that it regains its ideal texture, and serve it with toasted bread and onion confit to elevate the flavors. You will surely impress!
- Preparation time: 1 hour
- Cooking time: 30 min
- Servings: for 6 people
- Difficulty: Medium
Ingredients
- - 1 fresh and raw goose foie gras (300 to 450 g, about 50 to 75 g per person)
- - 1/4 teaspoon of salt
- - 1/2 teaspoon of pepper
- - 1 pinch of grated nutmeg
- - 2 tablespoons of port
- - 250 ml of port jelly
Preparation
1. Take the foie gras out of the refrigerator about 1 hour before cleaning it, as this will make it easier to handle since it should be soft.
2. Carefully remove the membrane surrounding the liver, ensuring that you eliminate any bile or greenish traces.
3. Remove the veins from the foie gras using a knife, without worrying about damaging it, as it will reconstitute during cooking.
4. Mix the salt, pepper, and nutmeg, then rub on each side of the two lobes of foie gras. Generously drizzle with port.
5. Wrap the foie gras in aluminum foil and place it in the fridge until the next day, turning it two or three times.
6. The next day, remove the foie gras from the marinade one hour before cooking.
7. Place it in a terrine, compactly, and then cover it with the marinade.
8. In a preheated water bath at 70°C (158°F), place the terrine and cover it, then bake at 125°C (250°F) for at least 25 minutes, up to 40 minutes depending on the desired doneness.
9. Monitor the fat, which should be clear. Remove the rendered fat, which you can save for other dishes, or leave it without adding jelly.
10. Place a small board or a light dish on top of the terrine, then let it cool at room temperature for 3 hours.
11. Spread the warmed jelly on top, cover, and place in the refrigerator.
12. To serve, take the terrine out 15 minutes before slicing it.
