englishfrench


Duck foie gras

 Recipe from chef patrick

Easyexpensiveprint this recipe
duck foie gras

Ingredients :
A nice duck 'foie gras' for 6 servings :
- a nice 1.3 pound duck raw foie gras
- a bottle of Sauternes
- 2 teapoons of table salt
- some freshly ground white pepper

Direction :
The day before :

1) Remove the veins of the foie gras.
2) Put the 2 lobes into a salad bowl, season them with salt and pepper and pour a swig of wine between each layer, and then cover the bowl with a cling film and keep it into the fridge during a minimum of one night.

The day of cooking :

1) Pre-heat the oven (300°F)
2) in the bottom of a china terrine, first put the big lobe (round/external part below then put the rest of the liver above arranging in a quincunx up to the top, then smooth out with an iron spatula and cover with the lid.
3) Fill a baking tray with very hot water on the bottom of which you have first put a sheet of a newspaper (to avoid bubbles when water is boiling) and put the terrine on it (1/3 of the terrine must be in water).

Cooking :

1) Have a look after the first 35 minutes : when the foie gras had rendered enough fat for covering it, the cooking is ended.
You then need to transfer the terrine directly into chilled water (in a basin full of cold water and ice in such a quantity that the level of the water terrine must be at the 3/4 of the height of the terrine) and leave it in water during 15 minutes (the fat of the liver will then be blocked and the cooking stopped very shortly.

Final step :
Put the terrine into the fridge and start tasting it 48 hours after so that the tastes can melt well.
Do not forget to put a small piece of cling film each time you make a slice and then put the terrine back into the fridge.

On the picture, this duck foie gras is served with slices of Jerusalem artichokes and of fresh black truffles ...

(*) If you see some blood spots, lay the foie gras under chilled water

© 2005-2009 A.F.Touch. All rights reserved
English translation : Mr Dubarry Stéphane
credits photo : © Asfaux Patrick - A.F.Touch


More recipes :

Foie Gras with a Chicory and Black diamond saladFoie Gras with a Chicory and Black diamond salad
A slice of foie gras agremented by a little chicory and fresh black truffle salad served with a glass of black Muscat wi...
Seared Foie Gras with Mirabelle PlumSeared Foie Gras with Mirabelle Plum
Despite being a bit on the expensive side - I admit, this is a very tasty and simple recipe. Seared foie gras with m...
Foie gras with caramelized onionFoie gras with caramelized onion
Ingredients: 450 g of foie gras 5 g of salt, 10 g of pepper, 3 big onions peeled and sliced thinly, 1 lump of s...
Pan Fried Foie GrasPan Fried Foie Gras
Pan fried foie gras recipe for 4 people: 4 Slices of foie gras of 90g (3oz) each 4 thick slices of slicepan bread 4 a...
Tian of Puy lentils and Foie GrasTian of Puy lentils and Foie Gras
Tian of Puy Lentils and Foie Gras for 6 people : 400g Puy lentils 1 litre of chicken stock 1 onion, peeled and pric...
Goose foie gras terrineGoose foie gras terrine
Like 'A Sousceyrac' For 6 servings : 1 nice goose raw foie gras (must be soft under the fingers) 6 grams of table s...
Duck Gizzards SaladDuck Gizzards Salad
Salad for 6 people: 300g Confit duck gizzard 18 Slices of baguette 100g Crushed walnuts 1 Clove of garlic 3 Baby g...
Parmentier with duck, foie gras and trufflesParmentier with duck, foie gras and truffles
A recipe of our menu 'special end of the year celebrations'. Cottage pie 'parmentier' (*) with duck, foie gras and bl...
Pickled Pork with LentilsPickled Pork with Lentils
Pickled pork with lentils for 6 guests: 600 gr of spare ribs, slightly salted 1 knuckle of ham, slightly salted 1 c...
Duck Terrine ForestiereDuck Terrine Forestiere
Makes one terrine for 6 guests: 2 duck fillets 300 gr of veal stuffing 300 gr of lean pork stuffing (ask your butch...

Eat now :

Pan Fried Foie GrasPan Fried Foie Gras
Pan fried foie gras recipe for 4 people: 4 Slices of foie gras of 90g (3oz) each 4 thick slices of slicepan bread 4 a...
Hachis ParmentierHachis Parmentier
Hachis Parmentier for 8 guests : 1 kg 200 of cooked pot-au-feu meat 50 gr of parsley 2 sweet onions (Roscoff variet...


Without gluten recipesWithout gluten recipes
Today we will deal with this harmful decease that More...


Eat today
Mr Auguste
This is a short tribute to Auguste Escoffier, the so famous French cook . Mr Auguste
Lobster à l'américaine Story
We are now nearly fully sure of the validity of the "à l'américaine" name of this recipe, to the contrary of the "à l'armoricaine" one.read more