Foie Gras

Name: Foie Gras
Yield: 2 servings
Cuisine: French
Ingredients: 1 lobe duck foie gras (about 500g), deveined; 7g salt and 2g white pepper; 2 tbsp Sauternes or Armagnac; Toasted brioche; Fig or onion chutney

Foie gras/fwah GRAH/

Also known as: Foie Gras Terrine, Terrine de Foie Gras, Foie Gras Mi-Cuit

About this dish

Rich, buttery duck or goose liver, most often served as a cold terrine with toasted brioche and fruit chutney.

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Ingredients

🦆1 lobe duck foie gras (about 500g), deveined

🧂7g salt and 2g white pepper

🍷2 tbsp Sauternes or Armagnac

🍞Toasted brioche

🍐Fig or onion chutney

Method

Serves 2

Season the foie gras with salt, pepper and the wine and leave for 2 hours.

Press it firmly into a terrine dish.

Cook in a water bath at 100°C (210°F) until the centre reaches about 50°C (120°F).

Weigh it down lightly and chill for 2–3 days to firm up and mature.

Slice with a hot knife and serve with toasted brioche and chutney.

✓ What Makes it Authentic

Foie gras is a festive tradition of south-west France and Alsace, eaten especially at Christmas; its production is banned in some countries.

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