FAYLI

foie gras recipe

NEW YEAR IN PARIS : WHAT’S THE IDEAL FRENCH MENU? Foie gras : traditional French recipe


The New Year’s Eve French meal can be quite similar to the Christmas Eve meal. Most of the time, the French choose a cold menu. On the program: foie gras, oysters, shellfish, etc. All accompanied by mulled wine and Champagne: sometimes before the meal, but also after, at the 12 strokes of midnight !

Here is a recipe that the French love to eat: le foie gras.

You can also buy it already deveined in several shops in Paris with the help of one of our teachers or buy it directly online

Ingredients for 8 people :
450 g fresh foie gras
salt
pepper
white wine

First step : Deveining the foie gras

Take the foie gras out a little in advance, to bring it to room temperature. As soon as the foie gras seems supple, proceed with the deveining.

Spread a sheet of baking paper on your cutting board and separate the two lobes without breaking the large central nerve. In the large lobe, start by looking for the large branching, by spreading the flesh with the flat of the knife. Do not hesitate to triturate it in order to remove the nerves.

Then remove the secondary branches and repeat the operation on the small lobe.

Finally, check that the liver is not covered with a translucent film. If it is, remove it with the tip of the knife.

Second step : The seasoning

Mix a little salt and pepper in a small ramekin and sprinkle this mixture on both sides of the liver. Then sprinkle with a few drops of white wine.

Cut the large lobe of the liver in half and pack it well in the bottom of the terrine. Repeat the operation, packing well between each layer to evacuate the air.

Third step : cooking the foie gras

Foie gras can be cooked in two ways: in a bain-marie or in a fan oven.

Whatever the cooking method, put the foie gras in the oven at a maximum of 69-70 °C for 40 to 45 minutes. At the end of the cooking time, check the temperature of the foie gras, which should be 57 °C. Use a kitchen probe or a knitting needle.

Stick it into the terrine and check the heat: the needle should be hot but not burning.

Step four : The presentation

After cooking, set the terrine aside at room temperature for 3 to 4 hours. Collect the clarified fat and chill it for a few moments in the refrigerator.

Take it out as soon as it has hardened a little and whip it to obtain a creamy consistency.

Cover the entire foie gras with this ointment. Your terrine can be kept in the refrigerator for about ten days.


GLOSSARY : 

▸  recipe : recette
▸  oysters : huîtres 
▸  shellfish : crustacés 
▸  deveining : deveiner 
▸  room temperature : température ambiante
▸ cutting board : planche à découper
▸  baking sheet : feuille de papier cuisson
▸ seasoning : assaisonnement 
▸  water-bath :  bain-marie 
▸  cooking : cuisson 
▸  nerves : nerfs