Foie Gras
The crown jewel of French gastronomy, dating back to ancient Egypt but perfected in southwest France. This luxurious delicacy is made from fattened duck or goose liver, resulting in a buttery, velvety texture and rich, complex flavor. Traditionally prepared as terrine or torchon, foie gras represents the pinnacle of French culinary sophistication and is protected as part of France's gastronomic heritage.
Time & Quantities
Method & Ingredients
Required Equipment: Terrine or cheesecloth, parchment paper, roasting pan for water bath, meat thermometer, rubber gloves, sharp knife
Cooking Method: Stovetop - Sauteing
Ingredients
- 1 whole fresh foie gras (500-600g)
- 15ml Cognac
- 15ml Sauternes
- 8g sea salt
- 2g white pepper
- 2g sugar
- 1g pink salt (optional)
- 1 tbsp ice water
Instructions
- Let foie gras come to room temperature (30 minutes).
- Mix seasonings: salt, pepper, sugar, and pink salt if using.
- Wearing gloves, unfold foie gras and remove visible blood vessels and green spots - a delicate operation that requires surgical precision!
- Separate into two natural lobes if not already divided.
- Season all surfaces, drizzle with Cognac and Sauternes.
- For torchon method: place larger lobe on plastic wrap, position smaller lobe on top.
- Roll into tight cylinder, twist ends in opposite directions. Secure with twine, prick to allow fat release.
- Bring water to exactly 158°F (70°C), poach torchon for 25 minutes - this is not the time for "close enough" cooking!
- Transfer immediately to ice bath until completely chilled.
- Refrigerate 24-48 hours to develop flavor and set texture.
- Before serving, let sit at room temperature 20 minutes, unwrap, and slice with hot knife.
- Serve on chilled plates with traditional accompaniments and watch your dinner guests swoon.
Storage & Make-Ahead
Storage Advice: Store wrapped in parchment in airtight container in coldest part of refrigerator. Best within 5-7 days.
Make-Ahead & Freezing Tips: Can be made up to one week ahead and kept refrigerated. Flavor improves after 2-3 days.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 150 (per 30g serving)
- Protein: 6g
- Fat: 13g (Saturated: 5g)
- Carbohydrates: 2g (Fiber: 0g, Sugar: 1g)
Allergen Information: Contains duck or goose liver, alcohol (Cognac/Sauternes)
Dietary Information: Contains duck/goose liver, alcohol; not suitable for vegans, vegetarians
Serving & Variations
Serving Suggestions: Serve thin slices (30g per person) on chilled plates with toasted brioche. Small quenelle of fig or black cherry compote as accent. Traditional accompaniments: toasted brioche, sweet fruit compote, flaky sea salt. Some add balsamic reduction or fleur de sel.
Wine or Drink Pairing: Sauternes from Bordeaux is the classic pairing. The honeyed sweetness and acidity perfectly balance the rich foie gras. Try Château d'Yquem for luxury or Château Coutet for more accessible option.
Possible Recipe Variations: Add black truffle layer between lobes. Season with smoked salt and pink peppercorns for contemporary profile. Serve with apple cider gelée for refreshing counterpoint. For special occasions, top with caviar or gold leaf.
Additional Notes: Quality of raw foie gras is paramount. Source from reputable suppliers who practice ethical farming. Grade A gives best results.
I’ve never made foie gras at home before. This recipe seems straightforward enough.
This coq au vin looks amazing! I love that the recipe uses a whole chicken cut into pieces rather than just breasts. Saving this for our anniversary dinner.