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$\"Foie$ <\/a><\/div>\n

What could be more delicious than a “homemade” terrine of foie gras?! I give you here a first cooking method that I have been using for almost twelve years… The next is a radically different method!<\/div>\n

This method is infallible and very simple even if at first glance it seems dangerous… To obtain a good terrine of foie gras, several factors are important! A very good quality foie gras, a mastered seasoning, a perfect cooking and a time of rest in terrine respected! I offer you here a simple version of foie gras, with port and cognac, we can of course adapt to everyone’s taste! Rum and vanilla, spices and peppers, sweet wine and truffles, Sichuan berries…. Everyone has their own recipe!!<\/div>\n

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Recipe for the “terrine of foie gras” for 4 people:<\/div>\n

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-a raw foie gras of “extra” quality about 500g<\/b><\/div>\n

-port wine<\/b><\/div>\n-cognac<\/b><\/div>\n– salt\/pepper\/sugar<\/b><\/div>\n <\/div>\n
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Start with the most painful step, especially for a novice!! But we can forget it if we decide to buy deveined foie gras. They sell it at G.Detou. (see section <\/i>my addresses<\/i><\/a> ).<\/i><\/div>\nTake out the raw foie gras at least 2 hours before deveining it. In fact everything depends on the temperature of the room, let’s say more simply that the foie gras must be malleable. <\/i><\/div>\n <\/i><\/div>\n $\"Foie$ <\/i><\/a><\/div>\n
<\/i><\/div>\nOpen the foie gras like a book. The lobes open easily if the liver is at the right temperature. You can already see the veins inside and follow them by passing your finger under them!<\/i><\/div>\n <\/i><\/div>\n $\"Foie$ <\/i><\/a><\/div>\n <\/div>\n
For my part I completely open the liver and with the fingers I clear all the veins. There are already those that are in photos but there are also below. Do not really be afraid to hurt the liver, cooking it recovers perfectly from this step! So don’t panic! <\/i><\/div>\n
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The nerves\/veins must then be gently removed by pulling on them without breaking them. The biggest lobe is the easiest I find, the smaller one has a lot of veins and so you have to make sure everything is gone!<\/i><\/div>\n
Once this step is completed, we can say that the hard part is done!<\/i><\/div>\nNow we need to season the liver. We can choose at this time what we want. I went with the port and cognac recipe.<\/i><\/div>\nSalt and pepper all the liver, inside and outside… You can also add a pinch of sugar. <\/i><\/div>\n <\/div>\n
$\"Foie$ <\/i><\/a><\/div>\n <\/div>\n
Close the liver to restore it to its original shape and season with salt and pepper. Always a pinch of sugar. Rub the liver well with salt and pepper.<\/i><\/div>\n <\/i><\/div>\n $\"Foie$ <\/i><\/a><\/div>\n <\/div>\n
Put the liver in a bowl. At this point I add the alcohols. I put a half tablespoon of port and one of cognac. I rest the liver in the bowl and pass the alcohols well over its entire surface as if I washed it with these. Reopen the liver to pass the alcohols through. At this time I remove the excess alcohol because I find that otherwise the liver is too strong in alcohol and the fact of having shampooed with all that is more than enough! <\/i><\/div>\n
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$\"Foie$ <\/i><\/a><\/div>\n <\/div>\n
Close the liver and place a stretch film over it, directly in contact. Let it rest overnight in a cool place or in the afternoon if the liver is prepared for lunch. <\/i><\/div>\n <\/i><\/div>\n $\"Foie$ <\/i><\/a><\/div>\n
<\/i><\/div>\nThe next morning or evening therefore, place the opened liver (again) in a gratin dish. Leave to stand for the time necessary for the liver to come to room temperature. <\/i><\/div>\nPreheat the oven to 110\u00b0C.<\/i><\/div>\n <\/div>\n
$\"Foie$ <\/i><\/a><\/div>\n
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It is now that we will have to be attentive but nothing very difficult!! Everything happens by itself! The purpose of this method I have been using for a long time and control the cooking of the liver. Indeed I have always been afraid to cook the liver directly in a terrine with a bain-marie etc… <\/i><\/div>\n
With this method the liver does not overcook. And at worst it would not be cooked enough but in a terrine the undercooked liver comes down to a liver richer in fat and therefore a little more solid (we often think the opposite) and we do not even realize it ! <\/i><\/div>\n
Once the liver is at room temperature and the oven at 110\u00b0C, place the dish in it. I monitor the liver in 5 minute increments. The first 10 minutes go smoothly. Then you have to take the dish out of the oven every 5 minutes and put your hands in the dish!! The liver should begin to melt slightly and be hot\/warm to the touch. It doesn’t have to be cold nor too hot. Let’s say that the ideal temperature is like that of a good hot bath. Of course the little pieces will cook faster, it is for this reason that the dish should be taken out every 5 minutes to check. Small cooked pieces can be placed in a terrine! We will place all the pieces of liver as we go into the terrine. <\/i><\/div>\n
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The biggest piece, or lobe, will come last but it all happens pretty quickly. Do not hesitate to put your hand in the dish to touch the liver which must have the temperature of a hot bath! Basically, that’s what you have to remember!<\/i><\/div>\n
Once all the liver is in the terrine, hold the liver with your hand and tilt the terrine to remove all the excess fat. You can even press lightly on the liver to force the fat out. Put the fat in the gratin dish with the rest of the fat. When the terrine is well drained, it can be cleaned and placed in a cool place.<\/i><\/div>\n
Pour all the fat from the gratin dish into a bowl and also put it in the fridge.<\/i><\/div>\n <\/i><\/div>\n $\"Foie$ <\/i><\/a><\/div>\n <\/i><\/div>\nWhen the terrine is set, put the bowl of fat in the microwave for a minute just to heat up and melt the fat. Take just excess fat with a spoon (do not take the bottom of the bowl!!) and pour this liquid fat over the terrine until the liver is completely covered. In this way the liver is protected from oxidation. <\/i><\/div>\n
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$\"Foie$ <\/i><\/a><\/div>\n
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Leave to ferment for at least 4 days before consuming, up to 8 days.<\/i><\/div>\nOn the D-day, remove the layer of fat like a layer of wax, and pass the terrine upside down in very hot water, or immerse the terrine halfway up in hot water.<\/i><\/div>\nRun a knife (under hot water) around the liver in the terrine, turn it upside down and unmold the foie gras.<\/i><\/div>\n <\/div>\n
$\"Foie$ <\/i><\/a><\/div>\n <\/div>\n
I smooth the liver with a knife blade and I put the liver in the fridge to freeze the edges which could have melted a little too much during the unmolding stage.<\/i><\/div>\nThen cut slices with a knife washed in very hot water.<\/i><\/div>\n <\/div>\n
$\"Foie$ <\/i><\/a><\/div>\n <\/div>\n
Present the liver with a little fleur de sel and pepper. Accompany with fresh bread and whatever you want… Gingerbread, onion and fig jam, balsamic vinegar reduction… <\/i><\/div>\n <\/div>\n
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$\"Foie$ <\/div>\n<\/div>\n
Foie Gras (1st method terrine)<\/h2>\n
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What could be more delicious than a home-made terrine of foie gras?! I give you here a first cooking method that I have been using for almost twelve years\u2026 The next one is a radically different method! This method is infallible and very simple even if at first glance it seems perilous\u2026 To obtain a good terrine of foie gras , several factors are important! A very good quality foie gras, a mastered seasoning, a perfect cooking and a time of rest in terrine respected! I offer you here a simple version of foie gras, with port and cognac, we can of course adapt to everyone's taste! Rum and vanilla, spices and peppers, sweet wine and truffles, Sichuan berries\u2026. Everyone has their own recipe!!<\/span><\/div>\n
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