Step by step recipe
This recipe in GIF
Stage 1 -
Start as in the recipe for
terrine of foie gras
, remove veins, season and leave to marinate. But
do not salt
, just pepper, spices, alcohols, and marinate overnight.
The following day, place the liver on a very clean cloth which does not smell of detergent (you may prefer to use single-use pharmacy gauze or muslin).
Stage 2 -
Wrap the liver quite tightly in the cloth or gauze and tie it up with string.
Stage 3 -
Take a fairly large pot (terrine) and put approximately 1 cm of salt in the bottom.
Stage 4 -
Place the liver on this bed of salt.
Stage 5 -
Then cover it completely with salt, put the lid on the pot or cover with
, and refrigerate for 48h.
Stage 6 -
At the end of this time, remove the liver from the salt.
Stage 7 -
Then take off the cloth or gauze.
Stage 8 -
Wrap it in
to prevent it darkening, and leave at room temperature for an hour or two to soften.
Stage 9 -
Place in pot (terrine).
Stage 10 -
Pour over the foie gras a thin layer of melted duck fat to help it keep longer. Cover and refrigerate for a further 2 or 3 days, to let its flavour develop.
It's a slightly disconcerting recipe, but at least there is no risk of seeing the liver melt during cooking due to a too hot oven...
Note that this does not give quite the same texture as oven-cooked liver. Difficult to describe this difference, maybe "a bit firmer". Nutritional information
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman ( change to a man). How much will it cost?
For 1 foie gras : 19.03 € Note : These prices are only approximate
Source Home made More recipes?This recipe uses (among others)
Coarse salt: You can get more informations, or check-out other recipes which use it, for example: Pickled gherkins, Potted meat (rillettes), Salmon marinated like herring, Mackerel rillettes, Burger buns, ... All Goose fat: You can check-out other recipes which use it, like for example: Rustic chicken and mushroom pie, Chicken pie, Express sauerkraut, Cassoulet, Sarladaise potatoes, ... All Brandy (Cognac or Armagnac): You can check-out other recipes which use it, like for example: Crème de foie gras, Rabbit terrine, Terrine of foie gras, Rabbit terrine, Paté en croute (terrine in a pie crust), ... All News list of cooking-ez.com
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