Half-cooked Foie Gras
Emblematic of our region, of Périgord and southern Corrèze, here is the recipe for this essential holiday dish: simple and effective implementation, gourmet and wise advice for a successful homemade duck foie gras...
And if you don't know where to buy a good foie gras, come to Foires aux Gras of Brive which take place from November to March.
Ingredients
- 500 g foie gras
- 1 teaspoon of salt
- 1/2 teaspoon pepper
- Optional to flavor the liver: four spices or an alcohol such as Armagnac or port
- Preparation time : 15 mins
- Cooking time : 40 mins
- To 6 people
Preparation of the semi-cooked foie gras terrine:
- Choose a fairly small foie gras, around 500 grams. Ask your producer or poultry keeper to devein it. Before working, leave the liver at room temperature for a good hour.
- Roll out your foie gras then salt and pepper each side.
- It is possible to add “4 spices” or to macerate your liver in Port or Armagnac. In this case, leave to macerate in the fridge for 2 to 3 hours.
- Reconstitute the initial volume and place it in a suitable terrine. Cover with a lid or using aluminum foil (you will see the advantage of the latter technique later),
- Place the terrine in a bain-marie in your oven preheated to 150° and wait 40 minutes.
- Remove from the oven and remove excess fat using a tablespoon. Replace (or place) your aluminum foil on your terrine to be able to place a weight. The ideal is to have a dish equivalent to the one already used to make this foie gras. It will perfectly fit the surface of your terrine and the compression will be uniform... Otherwise, try to find an equivalent or close template then place a weight (a 500g box of semolina for example).
- Keep cold for 24 hours.
- Unmold before serving. You can accompany this terrine with foie gras, onion compote, grapes and fleur de sel… Enjoy on walnut bread for a complete sensory experience!
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