Homemade Foie Gras has never been so simple: Try this recipe!

découvrez notre recette simple et gourmande pour préparer un foie gras maison délicieux. suivez nos conseils faciles pour régaler vos proches avec un plat raffiné et authentique.
© C'est Maman Qui L'a Fait - Homemade Foie Gras has never been so simple: Try this recipe!
Jump to recipe Print
Show summary Hide summary

So here it is, homemade foie gras is something that always makes a little splash at the table. I admit, I wasn’t too sure at first, this luxury is a bit intimidating. But honestly, once you get started, it becomes child’s play. And besides, it’s so much more satisfying when it’s homemade.

I love the moment when I choose my foie gras from the producer, trying not to get too lost in the labels and qualities. A tip: choose a fresh raw foie gras, it’s the base. Then, the recipe? Simple, I swear. No need to bring out a whole complicated arsenal.

Quick tuna cake: the easy and tasty recipe to make in no time
Express brioche sausage: the simple recipe for a gourmet appetizer

Well, I warn you, I’m not a saint in the kitchen, I often improvise a bit, but here, it works every time. We’re going to poach this beautiful piece with love, a bit of salt, pepper, and a pinch of sugar, then hop, into a bain-marie. This is the method that keeps all the foie’s softness.

A little personal tip: I always add a bit of cognac or armagnac, it just brings out the right amount without masking the taste. You can skip or replace it; it also works with port, depending on what you have on hand. In short, it’s your foie, you decide.

The essential ingredients for a delicious Homemade Foie Gras

  • A raw foie gras of about 500 g, deveined if possible
  • 10 g of salt, no more, otherwise it’s too salty
  • 2 g of white pepper, rather mild
  • 1 g of sugar, just a hint to balance
  • A tablespoon of alcohol of your choice: cognac, armagnac, or port
discover our simple and gourmet recipe to prepare your homemade foie gras. follow our easy steps and impress your guests with an exceptional homemade dish.

Prepare your foie gras step by step with simplicity

Come on, let’s start without pressure! First, you need a fresh, relaxed foie, take it out of the fridge a bit earlier. Then, cut it delicately, remove the visible veins – well, I admit, sometimes a bit remains, it’s not the end of the world.

Next, season: salt, pepper, sugar, alcohol, gently massage to distribute well. I like to let it marinate overnight in the fridge; it gives time for the flavors to soak in. But well, if you’re in a hurry the same day, it works too.

Put the foie in a lined terrine (personally, I put plastic wrap on the edges, it helps to unmold without struggling). Press a bit, cover, then into the oven in a bain-marie at 120°C. And then, patience, about 35 minutes. I often forget the water bath; I check it, when the water is almost boiling, it’s good.

The essential equipment to succeed with your homemade foie gras

  • A terrine or ceramic mold, not too big for good compacting
  • Plastic wrap for lining (essential in my opinion)
  • An oven with thermostat to control the temperature well
  • A dish for bain-marie, not necessarily very deep
  • A sharp knife for deveining

The crucial moment of cooking and I assure you, it’s not rocket science

I admit that cooking was what scared me at first. But in reality, the bain-marie is the key: it prevents the foie from burning, keeps it tender. The oven at 120°C is perfect: not too hot, not too cold.

The thing I learned is to watch the bain-marie water. No need to boil it fully, a gentle simmer is enough. And above all, don’t put too much water, or it might overflow. The foie should just cook slowly, that’s when the magic happens.

A little rule I follow: the cooking lasts about 35 minutes, no more. Even if it seems short to you, it’s perfect for a medium-cooked foie that melts in the mouth. You’ll see, your oven will thank you too because it doesn’t strain too much.

How to serve and enjoy your homemade foie gras brilliantly

  • Let the foie gras rest once out of the oven, at least 24 hours in the fridge, it helps it set well
  • Serve it cold, cut into thin slices
  • Accompany it with gingerbread, the sweet softness does wonders
  • A small glass of sweet white wine or a Sauternes, a classic

I won’t hide that I sometimes gave up when taking it out too soon. But patience pays. The taste becomes more homogeneous and refined. I love that moment when I cut the first slice, a bit of apprehension, a bit of pride.

And honestly, what a pleasure to find at the table such a good foie gras, homemade, far from industrial versions. I make it again and again, it’s a classic at my place for special occasions.

Well, now you’re equipped, ready to try the homemade foie gras adventure. Don’t stress, it’s a real joy to cook and share. Come on, to your terrines and lots of delights to come!

Source : Marmiton – Easy Homemade Foie Gras

Homemade Foie Gras: the recipe
Pin
Print

Homemade Foie Gras: the recipe

0.0 from 0 votes
Course: StarterCuisine: French
Servings

4

servings
Preparation

15

minutes
Cooking

30

minutes
Calories

450

kcal

A delicious homemade foie gras for the holidays.

Ingrédients

Instructions

  • Take the foie gras out of the refrigerator one hour before to bring it to room temperature.
  • Gently separate the lobes and remove the nerves with a sharp knife.
  • Season the foie gras evenly with salt and pepper on all sides.
  • Pour the Armagnac over the foie gras, then place it in a terrine.
  • Preheat the oven to 120°C and fill a baking dish with water to create a bain-marie.
  • Cover the terrine with parchment paper and place it in the bain-marie.
  • Bake in the oven for 30 minutes, monitoring the temperature which should not exceed 55°C inside.
  • Remove from the oven and let cool before refrigerating for at least 24 hours before consumption.

Video

Notes

  • When you take your foie gras out of the fridge, let it rest 20 to 30 minutes at room temperature.
    A foie that’s too cold is brittle and tears easily, resulting in a less smooth and less aesthetic result.
    Warm, it becomes soft, deveins better, and keeps a nice homogeneous shape for cooking.

  • Bonus:
    After seasoning, let the foie rest overnight in the fridge before cooking: the flavors diffuse better and the result is much more gourmet.

Nutrition Facts

  • Total number of serves: 4
  • Calories: 450kcal
  • Cholesterol: 400mg
  • Sodium: 500mg
  • Potassium: 20mg
  • Sugar: 0g
  • Protein: 7g
  • Calcium: 10mg
  • Iron: 2mg
  • Thiamin: 0mg
  • Riboflavin: 0mg
  • Niacin: 0mg
  • Folate: 0mg
  • Biotin: 0mg
  • Phosphorus: 0mg
  • Iodine: 0mg
  • Magnesium: 0mg
  • Zinc: 0mg
  • Selenium: 0mg
  • Copper: 0mg
  • Manganese: 0mg
  • Chromium: 0mg
  • Molybdenum: 0mg
  • Chloride: 0mg

Like this post? Share it!