How to Duck Cook Foie Gras Correctly?

For your next festive meal, make a homemade duck foie gras in a terrine
or prepare jars to consume it afterwards as you wish. In any case, the first
rule to follow is to choose fresh foie gras carefully. It should not be too big
to be tasty. There are many ways to prepare foie gras: semi-preserved, in a
bain-marie, in terrine, etc.

Semi-Cooked Duck Foie Gras

Start by removing the nerves in the lobe of the duck foie gras
with a knife. Salt and pepper each side (16g of salt and 8g of pepper per kg of
foie gras). Sprinkle with Armagnac (30cl per kg of foie gras). Let it marinate
for at least 30 minutes by turning it from time to time to flavor it perfectly.
Place it in jars and cook in a bain-marie for 1 hour in a preheated oven to 110
° C to obtain a core temperature of around 30° C. After cooking, refrigerate
for 48 hours before tasting.

Duck Foie Gras Cooked in a Double
Boiler

You can prepare your quality duck foie gras in a
double boiler. Cut it in half, remove the veins and nerves. Sprinkle each side
with 16g of fine salt and 8g of pepper per kg of foie gras. Sprinkle with 30cl
of port per kg. Gently massage the flesh. Pack the lobes in your jars or
terrines. Close them and place them in an oven dish that you will fill 2/3 with
water. Bake in a preheated oven to 110° C for a bain-marie cooking of about one
hour. Let cool and set store in the fridge for 48 hours before tasting with fig
or onion chutney.

Cooking Duck
Foie Gras in a Terrine

Prepare a nice terrine of homemade foie gras.
Choose a beautiful duck foie gras, cut it in half to devein it. Also remove the
nerves. Season it with 16 g of salt, 8 g of pepper and 30 cl of Sauternes per
kg of meat. Leave to marinate for at least 30 minutes. The longer you wait, the
more fragrant the foie gras will be. Place the lobes in the bowl and tamp them
well. Close it before placing it in a bain-marie in an oven that you will
preheat to 160 ° C. Count 20 to 30 minutes of cooking depending on the size of
the terrine. Check the cooking by testing the core temperature, which should be
50 ° C. Let cool to room temperature before storing the terrine in the
refrigerator, covered with weights. Wait 48 hours before tasting.