Foie Gras

• For 4 people
• Preparation time : 120 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Foie Gras
  • Foie gras : 500 grams
  • Salt : 10 grams
  • Pepper : 5 grams
  • Sugar : 5 grams
  • Cognac (optional) : 30 milliliters

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Steps

• Preparing the Foie Gras
• Remove the foie gras from the refrigerator and let it come to room temperature.
• Carefully separate the lobes of the foie gras and remove any veins or connective tissue.
• Season the foie gras with salt, pepper, and sugar. Optionally, you can also add a splash of cognac for extra flavor.
• Gently press the foie gras into a terrine or a mold, ensuring there are no air pockets.
• Cover the terrine with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
• Cooking the Foie Gras
• Preheat your oven to 180°C (350°F).
• Fill a baking dish with hot water to create a water bath.
• Place the foie gras terrine in the water bath and cover the baking dish with aluminum foil.
• Bake the foie gras in the water bath for 45 minutes.
• After 45 minutes, remove the foil and continue baking for another 15 minutes to allow the excess fat to render.
• Remove the foie gras from the oven and let it cool to room temperature.
• Once cooled, refrigerate the foie gras for at least 24 hours to allow it to set.

Tips

• Use a sharp knife to remove any veins or connective tissue from the foie gras.
• Serve the foie gras with toasted brioche or crusty bread and a sweet fruit compote for a delicious combination.

Information

• Foie gras is a delicacy made from the liver of a duck or goose that has been specially fattened.
• It is important to source high-quality foie gras from a reputable supplier for the best results.