Photo from downtonabbeycooks.com
Foie gras, a luxurious and rich delicacy, is a hallmark of French cuisine. This dish, made from the liver of a specially fattened duck or goose, boasts a silky texture and a deep, savory flavor. Perfect for special occasions, preparing foie gras at home can elevate your culinary repertoire.
Ingredients:
1 whole foie gras (approximately 1 lb or 0.45 kg)
1 1/2 teaspoons (0.0075 kg) salt
1/2 teaspoon (0.0025 kg) white pepper
1/4 teaspoon (0.00125 kg) pink curing salt (Prague powder #1)
2 tablespoons (0.03 liters) Cognac or Armagnac
1 tablespoon (0.015 liters) Port wine
Instructions:
Prepare the Foie Gras:
Carefully separate the two lobes of the foie gras. Gently remove any veins or sinew using a small knife or your fingers. Take care not to break the liver into small pieces.
Season the Foie Gras:
In a small bowl, mix the salt, white pepper, and pink curing salt. Evenly season the foie gras with this mixture. Pour the Cognac and Port wine over the liver, ensuring it is well-coated. Cover and refrigerate for at least 12 hours, allowing the flavors to meld.
Shape the Foie Gras:
Remove the foie gras from the refrigerator and let it come to room temperature. Place the seasoned liver in a terrine mold or a small loaf pan, pressing down to eliminate any air pockets. Cover the mold tightly with plastic wrap.
Cook the Foie Gras:
Preheat your oven to 200°F (93°C). Place the terrine mold in a larger baking dish and fill the dish with hot water halfway up the sides of the mold. Bake the foie gras in this water bath for 35-40 minutes, until the internal temperature reaches 115°F (46°C).
Press and Chill:
Carefully remove the terrine from the oven and drain off any excess fat (reserve the fat for later use). Place a weight on top of the foie gras to compress it slightly, and let it cool to room temperature. Once cooled, refrigerate for at least 24 hours before serving.
Serving:
Foie gras is best served cold, sliced thinly, and paired with crusty bread or brioche. Complement it with sweet accompaniments like fig jam, quince paste, or a drizzle of honey. A glass of Sauternes or a fine Champagne makes an excellent pairing.
Foie gras is a decadent treat that embodies the elegance of French cuisine. Though it requires careful preparation, the result is a dish of unparalleled richness and flavor, perfect for impressing guests at a special dinner.
