Foie Gras Recipe

I absolutely adore this foie gras recipe because it’s a luxurious culinary experience that turns a delicate process into something deeply rewarding. The combination of rich, buttery foie gras with the subtle hints of Armagnac and port creates a flavor profile that’s both sophisticated and indulgently comforting.

I adore foie gras, a delicacy I indulge in. It is a rich source of vitamins A and B12.

My recipe calls for 500 grams of freshly deveined foie gras. To that, I add a teaspoon of fine sea salt, white pepper, and a hint of nutmeg.

For depth, I incorporate a splash of Armagnac and some port wine.

Ingredients

Foie Gras (500g): Rich in protein and healthy fats, with a texture that is creamy and smooth.

Sea Salt, Fine (1 tsp): Flavor enhancer, sweet balance, essential mineral.

Pepper, white (1/2 tsp): Adds heat and depth, digests.

Brandy or Armagnac (2 tbsp): Enhances richness with sweet, plentiful flavor.

Port wine (1 tbsp): Sweet and fruity; adds complexity and aromatic notes.

Nutmeg (1 pinch): Spicy warmth and sweetness, fragrant aroma.

Ingredient Quantities

• 500g fresh foie gras (deveined)
• 1 teaspoon fine sea salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon sugar
• 2 tablespoons Armagnac or brandy
• 1 tablespoon port wine
• 1 pinch nutmeg

Instructions

1. Take the foie gras out of the refrigerator about 30 minutes before cooking so that it can come to room temperature. This will make the delicate liver much easier to work with.

2. In a small bowl, combine the sea salt, white pepper, sugar, and nutmeg together until well mixed.

3. If the lobes of the foie gras are not already detached, gently separate them. Carefully run your fingers through and feel for any remaining veins, removing them with a small knife or tweezers if necessary.

4. Evenly coat the foie gras with the spice mixture, giving it a good rub all over to guarantee a superb seasoning.

5. Take the seasoned foie gras and place it in a shallow dish. Pour the Armagnac or brandy and port wine over the foie gras. Cover the dish with plastic wrap, and put it in the refrigerator to marinate for a minimum of 12 hours. For the best result, allow it to marinate overnight. Turn the dish occasionally.

6. Set your oven to 90 degrees Celsius (195 degrees Fahrenheit) and allow it to reach that temperature.

7. Take the foie gras from the marinade and allow excess liquid to drain off. Set aside the marinade.

8. Put the foie gras in a terrine mold or in an oven-safe dish that holds it snugly. Pour a bit of the reserved marinade over the top for extra flavor.

9. Set the mold in a water bath (bain-marie) by placing it in a larger baking pan full of hot water. The water should come up halfway to the sides of the mold. Loosely cover the mold with foil.

10. Preheat the oven to about 40–45 degrees Celsius (115 degrees Fahrenheit). Insert a thermometer into the center of the dish. When it reads 46 degrees Celsius (115 degrees Fahrenheit), remove the dish from the oven. Allow it to cool to room temperature, then weight it with a heavy object and refrigerate overnight. Unmold, slice, and serve the dish cold.

Equipment Needed

1. Small bowl
2. Small knife or tweezers
3. Shallow dish
4. Plastic wrap
5. Terrine mold or oven-safe dish
6. Baking pan
7. Aluminum foil
8. Thermometer
9. Heavy object (for weighting)
10. Refrigerator
11. Oven

FAQ

• What is foie gras?Foie gras is a sumptuous delicacy made from the liver of a duck or goose that has been specially fattened.
• How do I devein foie gras?Using a small knife or your fingers, carefully part the lobes and pull out the apparent veins. Be gentle in this step to maintain the integrity of the liver.
• Can I substitute the Armagnac with another spirit?It is permissible to substitute cognac or another brandy for Armagnac.
• Why is it important to season foie gras?The delicate flavors of foie gras are enhanced by seasoning but are not overwhelmed by its natural taste.
• How should foie gras be served?Foie gras can be served at any temperature, but this master class focuses mainly on serving it cold or at room temperature. It can be served on toasted bread or brioche, and it’s typically accompanied by some kind of sweet fruit compote or chutney.
• What wine pairs well with foie gras?Sweet white wine or Sauternes pairs excellently with foie gras, complementing its rich, buttery taste.
• Can I make this recipe ahead of time?The preparation of foie gras can take place a day prior to serving. Once it is made, the dish can be stored in the refrigerator to allow the flavors to deepen and develop until it is time to serve.

Substitutions and Variations

Use cognac or sherry in place of Armagnac or brandy.
Madeira wine or Marsala can be used in place of port wine.
When you don’t have white pepper, use black pepper instead.
Kosher salt can be used if fine sea salt is not available.

Pro Tips

1. Ensure Accurate Vein Removal Take extra care when deveining the foie gras. Removing all the veins will significantly improve the texture and ensure a smooth and luxurious end product.

2. Optimize Marination Process While marinating, gently turn the foie gras periodically to ensure it absorbs the flavors evenly. Use a brush to redistribute the marinade if necessary.

3. Perfect Temperature Control Use a good quality oven thermometer to monitor the temperature, as precise temperature control is crucial for achieving the ideal texture without overcooking.

4. Maintain Moisture Balance If possible, use clarified butter to brush the terrine mold before placing the foie gras inside to help prevent sticking and enhance flavor.

5. Achieve a Fine Presentation For a cleaner finish when slicing the foie gras, dip your knife in hot water and wipe it clean between each cut. This will give you smooth, neat slices that enhance the presentation.