Easy

Pepper

tablespoon

Salt

White sugar

Porto (red)

Home-made foie gras

Four days before Christmas Eve, take the foie gras out of the fridge in advance and let it rest at room temperature for at least 30 minutes.

Separate the two lobes of liver and remove the greenish traces (gall). Using a sharp knife, free and run two fingers under the main vein. Gently pull to bring out the other branches, which may divide the liver lengthwise.

Sprinkle a high-sided dish with salt and ½ tbsp. pepper. Add ¼ tbsp. sugar, 1 tbsp. Cognac and 1 tbsp. Port. Arrange the lobes in the dish, packing them well. Season with remaining salt, pepper, sugar, Port and Cognac. Marinate for 2 hours at room temperature.

Garnish a terrine with the foie gras pieces removed from the dish. First place a whole lobe in the bottom. Carefully place the remaining pieces in the center of the terrine. Finally, place the last lobe on top. Pour over the marinade juice.

Preheat oven to th.4 (100°C). Cover the terrine and place in a high-sided dish. Pour lukewarm water over one-third of the terrine. Bake the foie gras in a bain-marie for approximately 30 min. Remove the terrine from the oven. Place another terrine on top to pack the terrine and allow the fat to rise to the top. Set the foie gras aside in the refrigerator overnight under this press. The fat will congeal in the dish.

The next day, remove the press. Melt the excess fat in the dish in the microwave. Strain and pour over the foie gras. Keep home-made foie gras in a cool place for 3 days before serving.

Easy

80 min

Meat

Christmas

Main course

Starter

Appetizer

Servings

8

Nutrition

/ per serving

Directions

Step #1

0

Step #2

10 min.

Step #3

10 min.

Step #4

10 min.

Step #5

40 min.

Step #6

10 min.

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