An unmissable classic of French gastronomy that delights the most discerning palates. This semi-cooked foie gras offers a melting and velvety texture, perfectly balanced between raw and cooked, which pairs beautifully with toasted bread and a touch of fleur de sel.
⏱️145 min
📊Hard
👥8 servings
🍽️Starter
festivebudget-friendly
Ingredients
600 gwhole raw duck foie gras
8 gfine salt
2 gground white pepper
15 mlarmagnac or cognac
100 mlpoultry stock
200 mlfoie gras aspic or consommé
5 gfleur de sel
8 tranchestoasted spice bread or white bread
Instructions
1PREPARE THE FOIE GRAS: Remove the foie gras from the refrigerator 30 minutes before starting so it is slightly tempered and easier to work with. Using a very sharp knife dipped in hot water, gently separate the two lobes of foie gras by following the main veins. Clean it thoroughly by removing small blood vessels and greenish traces (which would come from the bile duct) without tearing it. This step requires patience but is crucial for the final quality.
2SEASON GENEROUSLY: Arrange the foie gras lobes on a clean, dry work surface. Sprinkle fine salt and ground white pepper on all sides, using slightly generous seasoning as foie gras absorbs flavors well. Pour the armagnac or cognac over the foie and let it rest for 10 minutes so the flavors penetrate the flesh. The foie should be fragrant but not drenched in alcohol.
3MOISTEN THE MOLD: Fill a porcelain terrine or small rectangular baking dish with a thin layer of consommé or melted foie gras aspic. Let rest for a few minutes so this gelatinous base solidifies slightly in the refrigerator. This base layer will allow the foie to release easily and facilitate its final presentation on the plate.
4ARRANGE THE FOIE IN THE MOLD: Arrange the prepared foie gras lobes in the terrine by fitting them slightly together to form a compact and homogeneous block. Gently pour the remaining foie gras aspic or warm consommé around and over the foie, leaving a small space under the cover. The foie should be well coated but not submerged, with approximately 1 to 2 centimeters of aspic in total.
5COOK IN WATER BATH: Preheat the oven to exactly 60°C (use an oven thermometer for accuracy). Place the covered terrine in a water bath filled with hot water (at the same temperature as the oven), ensuring the water reaches three-quarters of the way up the sides of the terrine. Bake for 22 to 25 minutes precisely. The semi-cooked foie gras must reach an internal temperature of 43-44°C exactly, measured at the center with a thermometer. Cooking too long will make the foie too firm and mushy.
6COOL GRADUALLY: Remove the terrine from the oven and water bath, then let it cool at room temperature for 30 minutes without removing the cover. Then transfer it to the refrigerator overnight (at minimum 8 to 12 hours) so the texture stabilizes and flavors meld harmoniously. The semi-cooked foie gras will keep this way for 5 to 6 days in the refrigerator, well covered.
7PLATE AND SERVE: Before serving, briefly dip the terrine in very hot water to easily unmold the foie gras onto a board. Using a thin knife dipped in hot water, cut regular portions, wiping the knife between each cut for neat presentation. Place one portion in the center of each chilled plate, sprinkle with fleur de sel, accompany with hot toasted bread and a teaspoon of onion or fig jam if desired. Serve immediately at cellar temperature (12-14°C), not chilled.