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VIDEO. The foie gras recipe

April 20 category:Receipts
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VIDEO.  The foie gras recipe

The foie gras is not complicated to do it yourself.

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For a terrine of foie gras. Preparation 15 min. Cook 50 minutes.


1 foie gras from 500 to 600 g (paper, vacuum or frozen. Already deveined or not)

6 g salt

1.5 g of pepper

1 tablespoon sweet wine

>> Find the video recipes and chef's tips Jean-Pierre Clément, fatty liver specialist at Fauchon:


1. Allow the liver at room temperature for one hour.

2. Preheat convection oven to 60 ° C (gas mark 2).

If it is not, devein (or devein) liver. To do this, pull the two lobes and, with the thumbs, remove each lobe to find the large veins. Using a spoon, remove them.

3. Add salt and pepper each side of the two lobes. Then pour the wine over.

4. Place the large lobe in a bowl, smooth side down. Ask the other pieces, then finish with the smooth part of the small lobe upward. Press well to remove air.

5. Bake for 50 minutes on a plate because the fat may overflow. If you do not have a fan oven, place the pot in a container with a little water, so that the liver does not dry out.

6. Remove the dish from the oven and leave at room temperature for an hour without removing fat.

7. For the liver holds well, you have to squeeze it. If you do not have a specific press the terrine, do not worry: Cut a piece of cardboard to the shape of your container and wrap it with aluminum foil. Apply it to the liver, then place a full glass of water on it, to play the role of a weight that tamp down the lobes between them. Refrigerate.

8. After at least 3 days, you can enjoy your foie gras.

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