HomeFood & drinkRecipe

Foie gras

No rating at the moment! Be the first to

Origin of dish:  France
Type of cooking:  Oven
 
Preparation time: 25 minutes
Cooking time: 40 minutes
 
Ingredients (6-8) :


Method:

Soak livers in warm water for an hour.

Separate lobes, open each lobe and remove large veins and any remaining gall.
Put liver in a terracotta dish, season and add nutmeg, spices, sugar and port. Leave to chill for at least 12 hours, turning from time to time.

Remove from fridge and leave to rest for an hour.
Place in a medium-sized terrine dish (16cm.x11cm.x7cm), with a large lobe at the bottom, then the smaller ones, then another large one on top.
Cook terrine at 180°C (350°F), or in a bain-marie in 2cms water at 70°, for 40 mins.

After cooking, leave to rest at room temperature for two hours, then refrigerate.
Advice: A simple recipe, but the quality of the liver is very important.
Pay attention to cooking temperatures and times.
Serve with a chilled dessert sine, Monbazillac or Sauternes.

User comments

 
another free recipe every day






More recipes:
Christmas log with chestnut mousse
Glazed duck
Roast saddle of hare
Baked red mullet
Vegetable and prune soup
Cauliflower chop suey
Cauliflower curry
Oporto celery
Scandinavian chicory
Goose with chestnuts

Don't miss...
Mulled Wine: The Top Recipes To Kick Start Christmas Inspirational Feminist Quotes: Empowering Quotes For Women
The best ideas for New Year's Eve worldwide!Hot celebrity men in uniform
Latest… 26/03/2017
Guides
Videos
Happy Pancake Day! 11 Yummy Pancake Recipes To Make You Drool
Calories in fruits
Growing tomatoes
Superfoods
See all Food and Drink guides
Afternoon Tea with Erin O'Connor
See all Food and Drink videos
 

Don't miss out!

...Join our newsletter
Get the sofeminine latest straight to your inbox
  OK
Find us on...