Traditional Homemade Foie Gras Recipe

Step 1 : The liver should be left at room temperature for 1 hour, then the two lobes should be separated.

Step 2 : With a fork, remove veins and scrape off blood residues, without worrying about damaging the liver, as it will recover during cooking.

Step 3 : Then, gather the pieces, add salt (12 g per kilo of liver) and pepper (3 g per kilo), place them in a covered container with plastic wrap, and let them rest in the fridge overnight.

Step 4 : You can also aromatize it by adding 4 cl of pineau per kilo.

Step 5 : On a work surface, place two sheets of plastic wrap, one over the other.

Step 6 : Cut the liver lengthwise into 2 pieces, roll one half in the first layer, squeezing out as much air as possible, shaping it into a cylinder, tying knots at the ends, and trimming excess.

Step 7 : Then, wrap this bundle in the second layer.

Step 8 : Repeat for the other half of the liver.

Step 9 : Once properly wrapped, immerse the bundles in water at 80°C to cook for 10 minutes for semi-cooked liver or 15 minutes for fully cooked liver.

Step 10 : It's important to constantly monitor the temperature, which should fluctuate between 78°C and 82°C.

Step 11 : To maintain the correct temperature, do not overfill the pot, heat the water gently, and add cold water when necessary.

Step 12 : Remove the bundles with a slotted spoon and immerse them in a bowl with water and ice cubes to stop the cooking process.

Step 13 : Let rest for 30 minutes.

Step 14 : Later, place them on a plate and refrigerate overnight.