5 from 4 votes
Foie Gras
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.
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
Servings:
6
people
Course:
Appetizer
Cuisine:
French
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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