Foie gras
Description
This recipe won't take much time. Foie gras, from the French «Foie gras», means «fatty liver». It is a pâté made from the liver of ducks or geese that have been specially force-fed in advance. Foie gras is a popular and well-known delicacy of French cuisine. Its aroma is described as rich, buttery, and delicate, unlike pâté made from the liver of an ordinary goose or duck. Foie gras is served whole, used to prepare mousses, parfaits, etc., or it can serve as an accompaniment to another dish, such as steak. French law states that «Foie gras is part of France's protected cultural and gastronomic heritage». The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Clean and prepare the duck liver. Soak overnight in ice water.
- 2
Step 2
2. The next day, cut the liver into pieces, place in a bowl, and add wine. Season with salt and pepper and marinate for 2 hours.
- 3
Step 3
3. Preheat the oven to 95 degrees. Remove the liver from the marinade and place it in a mold or pot, leaving a little space at the top. Place the mold in a deep skillet filled with hot water. Cook in the oven until the internal temperature of the foie gras reaches 46 degrees on a meat thermometer, about 30 minutes. Drain the fat and set aside. This fat is very valuable for preserving the flavor of the pâté. Chill the pâté.
- 4
Step 4
4. Cut a piece of cardboard so that it fits in the top of the mold, and wrap it in plastic wrap. Carefully place the cardboard on top of the foie gras, press lightly, and leave for 1 hour. Remove the cardboard, cover the mold with a lid, and refrigerate for 1–2 days. Before serving, place the mold in a bowl of warm water for 30 seconds and, working a knife around the edges, invert the pâté onto a plate. Slice the pâté thinly and serve with truffles if desired. If you pour the reserved melted fat over the liver, it will keep in the refrigerator for 1 week.