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Foie Gras pâté for culinary delight

Foie Gras pâté for culinary delight

Foie Gras is a luxury food item that is made of the liver of a duck or goose, popular the world over for its rich, buttery and delicate texture unlike any other liver. It is typically sold whole and then can be prepared as a mousse, parfait or (our favorite) pâté. Foie gras is difficult to find in many countries and should only come from a farm that has found a sustainable way of making it, without force-feeding. Should you get your hands on one, here is a classic recipe for you to try.

Classic Terrine of Foie Gras

  1. Duck or goose Foie Gras about 1.5 pounds
  2. Sea salt
  3. Freshly ground white pepper
  4. 2/3 cup Jurancon or Sauternes wine
  5. Brioche toast
  6. Fig jam

Preparation

  • Preheat your oven to 200 degrees F / 93 C
  • The liver comes in two parts called ‘lobes’ and you should start with the larger of the 2
  • Generously season it with salt and pepper. Seriously, do not be afraid of the salt. This is a luxury food that screams excess in every manner. It would be shame to put in all this effort and have it taste ‘Meh’ because you went soft on the salt. Be brazen.
  • Place your liver in a small casserole dish roughly the same size as your foie gras, pouring a little of the wine over it.
  • Add any small broken pieces of liver, a little more wine, the smaller ‘lobe’ the rest of the wine and cover it with the lid.
  • Put a folded kitchen towel on the bottom of a pan large enough to hold the dish and place the terrine on top. Fill the pan half way up with boiling water.
  • Transfer it to the oven and cook for about 1 hour.
  • Remove the terrine from the water bath and flip the lid to apply a little pressure on the liver, forcing the (delicious) rendered fat to the surface. If your dish doesn’t have a lid, improvise.

Wrap the dish tightly and refrigerate for at least 3 days before serving. We recommend you to vacuum seal the foie gras in a Vacuvita container to obtain better results.

To Serve

Free your foie gras from it’s mould by briefly submerging it (still wrapped of course) in hot water. Use a hot knife to cut it into serving slices (no thicker than 1cm) and offer your guests some nice toast and fig jam alongside it.

The richness and texture of the foie gras is juxtaposed and enhanced by the varying textures of the toast and the jam. This is what makes it so unique and undeniably mouthwatering. Should you happen to have any left over you can vacuum seal it in one of our Vacuvita bags and keep it in your fridge for 3 weeks, at 2-4 degrees celsius.

 

*This Spanish Farm Makes Foie Gras Without Force-Feeding

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