Making Homemade Foie Gras

Easily prepare a delicious homemade foie gras with this simple and refined recipe, perfect for impressing your guests during festive meals or special occasions.

Ingredients 

• 1 lobe of foie gras raw (about 500 g, deveined if possible)
• 1 glass of cognac (10 to 15 cl)
• 2 teaspoons of foie gras spice mix (about 10 g)

Preparation

Foie gras preparation:

• • Devein the foie gras carefully if it hasn’t been done already:
    • Separate the two lobes along their natural lines.
    • Using a small knife, gently remove the visible veins (network-like).
    • Work carefully to avoid breaking the structure of the foie gras too much.

Seasoning:

• • Sprinkle the two teaspoons of foie gras spice mix evenly across the surface of the lobes.
  • Drizzle the foie gras with a glass of cognac, ensuring it is well soaked.

Cold marination:

• • Tightly wrap the foie gras in plastic wrap.
  • Place it in the refrigerator to marinate for 3 hours.
  • Then take it out and let it sit at room temperature for 1 hour.

Oven cooking: 

• • Preheat your oven to 110°C (230°F).
  • Remove the plastic wrap and place the foie gras in a dish (preferably with a rim to collect the melted fat).
  • Bake and monitor the cooking:
    • The foie gras is ready when it begins to melt slightly (typically between 20 and 30 minutes depending on the size of the lobe).

Placing in a terrine: 

• • Carefully remove the foie gras from the oven and retrieve the pieces delicately.
  • Place them in a terrine or foie gras mold, pressing lightly.
  • Pour the melted fat over the top to properly cover the surface (this protects the foie gras from air and helps preserve it).

Chilling: 

• • Cover the terrine with a lid or plastic wrap.
  • Let it rest in the refrigerator for 4 to 8 days to allow the flavors to develop.

Serving: 

• • Take the foie gras out a few minutes before serving to slightly soften it.
  • Serve it in slices on toasted bread or slightly warmed gingerbread.
  • Optionally accompany it with chutney (fig, mango) or a jam.

Tips: 

• • If you prefer a milder flavor, you can replace cognac with port or sweet wine.
  • For a refined presentation, use a cookie cutter to create shapes in the foie gras before serving.

Enjoy your meal!