Easy Foie Gras Recipe

Discover the recipe created by Alloicimaman with our fresh Foie Gras from the Gers.

Step 1 - Selecting a good foie gras

During the festive season, you'll have no trouble finding foie gras, but personally I order it from Esprit Foie Gras, where I'm sure I'll never be disappointed.

Remove about 500g of liver 1 or 2 hours before preparation, to soften it and make it easier to handle.

Step 2 - De-veining

This is the longest passage. Of course you may find it already deveined.

For this step, you need to get your hands dirty, in the liver to be precise, in order to unearth the liver veins.

Step 3 - Seasoning

• 1 tablespoon Calvados or Armagnac
• 1 tablespoon Port or Muscat wine
• 1 teaspoon salt
• 1 teaspoon pepper

Mix together the spirits, salt and pepper, then spread the mixture over the liver and stir.

Step 4 - Marinate

Leave to marinate in the fridge for at least 4 hours, stirring occasionally.

Step 5 - Cooking

• Place the mixture in a terrine and bake for 35 min at 120°C in a bain-marie. The only requirement is that the water in the bain-marie is already at temperature when you start cooking, and that it is at the same level as the filling in the terrine.
• At the end of cooking, scoop the fat from the surface into a bowl.
• Then pack with a cardboard box wrapped in aluminium foil and a weight.
• Keep refrigerated for 24 hours.
• The next day, melt the fat in the microwave and pour over the foie gras.