Foie Gras
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5
4 reviews
Excellent
Foie Gras
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Foie gras is part of the cultural and gastronomic heritage of France. However, the exact origin is contested between the region of Alsace and the Southwest.
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Ingredients
- 1 (1 lb) lobe duck liver (or goose liver)
- 1 teaspoon salt
- ½ teaspoon black pepper ground
- 3 tablespoons sauternes (or other sweet white wine)
Instructions
- De-vein the lobe of foie gras.
- Dissolve the salt in the wine, then add pepper. Pour this mixture over the foie gras and let stand covered for 12 hours in the fridge.
- Preheat oven to 250 F / 120 C with a water-filled container for a bain-marie.
- Arrange the marinated foie gras pieces and pack them in a terrine dish. Cover and bake by placing the terrine dish in the water-filled container.
- Lower the oven temperature to 210 F / 100 C, and cook for about 50 minutes. The interior temperature of the foie gras must be 120 F / 50 C.
- Allow cooling. Remove excess fat and place in the fridge with a weight on top of the terrine dish for 24 hours.
- Foie gras can then be enjoyed immediately, or even better within 5 days so that it reaches optimum maturity.
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User Reviews
Overall Rating
5
4 reviews
Excellent
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