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Foie gras

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


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.

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