Elodie
Assistant Cook
Hi everyone
I present to you my favourite foie gras recipe that we make for special occasions. It is quite simple to carry out. Here it is:
Ingredients:
- 2.2 lbs foie gras
- ½ tbsp salt
- 1 tbsp white sugar
- ½ tbsp pepper
(optional)
- 3 tbls alcohol (more than 18% such as rum, vodka, whisky...)
- 1 vanilla bean
Material:
- a spoon
- a kitchen thermometer
- a cooking bag
- a cooking pot
- ice cubes
- 2 bowls (one small and one larger)
- a spatula
- a cake mold
- baking paper
Instructions:
If your foie gras is not deveined, do it. To do this, place it on your work surface, gently open it in half (without cutting it). Locate the nerves and remove them with the back of a spoon.
Once this step is completed, make way for the seasoning! Mix the dry ingredients together. Place your foie gras in a dish and add the mixture to each side of the foie gras.
Finally, if you wish, pour the alcohol and/or open the vanilla bean in half and scrape it off to remove the inside.
Let your foie gras macerate in the refrigerator for one night.
Cooking:
Fill the cooking pot with water and heat it until it reaches between 56 and 65 degrees. Place your foie gras in the cooking bag and cook it for 15 to 20 minutes (make sure the temperature is the same for the duration of cooking). Be careful, the cooking bag must not touch the edges of the pan as this may melt.
Shortly before removing the foie gras, put the ice cubes in the large bowl and then place the smaller one in it.
Remove the bag and remove the foie gras from ii. Then place it in the small iced bowl.
Mix the foie gras with the spatula until it cools for about 15 minutes.
Finally, place the appliance in the cake mold covered with baking paper and leave it in the fridge.
Taste once the foie gras is well set
I present to you my favourite foie gras recipe that we make for special occasions. It is quite simple to carry out. Here it is:
Ingredients:
- 2.2 lbs foie gras
- ½ tbsp salt
- 1 tbsp white sugar
- ½ tbsp pepper
(optional)
- 3 tbls alcohol (more than 18% such as rum, vodka, whisky...)
- 1 vanilla bean
Material:
- a spoon
- a kitchen thermometer
- a cooking bag
- a cooking pot
- ice cubes
- 2 bowls (one small and one larger)
- a spatula
- a cake mold
- baking paper
Instructions:
If your foie gras is not deveined, do it. To do this, place it on your work surface, gently open it in half (without cutting it). Locate the nerves and remove them with the back of a spoon.
Once this step is completed, make way for the seasoning! Mix the dry ingredients together. Place your foie gras in a dish and add the mixture to each side of the foie gras.
Finally, if you wish, pour the alcohol and/or open the vanilla bean in half and scrape it off to remove the inside.
Let your foie gras macerate in the refrigerator for one night.
Cooking:
Fill the cooking pot with water and heat it until it reaches between 56 and 65 degrees. Place your foie gras in the cooking bag and cook it for 15 to 20 minutes (make sure the temperature is the same for the duration of cooking). Be careful, the cooking bag must not touch the edges of the pan as this may melt.
Shortly before removing the foie gras, put the ice cubes in the large bowl and then place the smaller one in it.
Remove the bag and remove the foie gras from ii. Then place it in the small iced bowl.
Mix the foie gras with the spatula until it cools for about 15 minutes.
Finally, place the appliance in the cake mold covered with baking paper and leave it in the fridge.
Taste once the foie gras is well set
Last edited: