Foie gras ballotine
Making your own foie gras, from raw liver, will give you not only the satisfaction of having made it yourself, but also a liver of simply remarkable quality and taste, far better than any commercial foie gras.
It's a tricky operation, but one that's entirely within your grasp, as long as you follow the 3 delicate stages of the recipe, which are well explained here, in the following order: de-veining, seasoning and cooking.
This recipe will be cooked "en ballotine", a simpler and much easier method than the classic "en terrine".
It's a tricky operation, but one that's entirely within your grasp, as long as you follow the 3 delicate stages of the recipe, which are well explained here, in the following order: de-veining, seasoning and cooking.
This recipe will be cooked "en ballotine", a simpler and much easier method than the classic "en terrine".
13 K 5/5 (2 reviews)
2 days 17 hours 30 min.
Average
3 foies gras
7 IngredientsLast modified on: December 11th 2024
For 3 foies gras, you will need:
- 1
3 raws foie gras - 2
18 g fine (or table) salt - 3
6 g pepper - 4
1.5 g "Quatre-épices" spice blend - 5
1.5 teaspoon caster sugar - 6
15 g Port - 7
15 g Brandy (Cognac or Armagnac) - Total weight: 1,565 grams
Change these quantities to make:
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Times for this recipe
Preparation: 2 days 12 hours 45 min.
Resting: 4 hours 35 min.
Cooking: 10 min.
All in all: 2 days 17 hours 30 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - 2 min.
If your liver is already de-veined, skip to step 9.
Rinse thoroughly under lukewarm water to remove any last traces of blood, then pat dry with paper towels.
Deveining:
Remove the liver from the fridge at least two hours beforehand, so that it is at room temperature and therefore supple.Rinse thoroughly under lukewarm water to remove any last traces of blood, then pat dry with paper towels.
Stage 2
Gently pull the two lobes apart.
Stage 3 - 20 min.
Pull the veins towards you so as to remove them without cutting them; you must "follow" them and accompany them, if necessary by passing your fingers through the flesh of the liver under the vein.
This is the first delicate moment of the recipe, and you must try not to forget any, or at least as little as possible. Your hands are very, very greasy, but you can use thin rubber gloves.
Note: We tend to say "nerve" and "denerver", but in fact there are no nerves in a liver, only veins.
This is the first delicate moment of the recipe, and you must try not to forget any, or at least as little as possible. Your hands are very, very greasy, but you can use thin rubber gloves.
Note: We tend to say "nerve" and "denerver", but in fact there are no nerves in a liver, only veins.
Stage 4 - 1 min.
As a tool, I recommend the tip of a peeler, which is quite handy.
Another tip: place a bowl or large cup in front of you, so that you can easily scrape off the sticky bits of vein as you work.
Another tip: place a bowl or large cup in front of you, so that you can easily scrape off the sticky bits of vein as you work.
Stage 5 - 1 min.
Once it's done, don't worry about the pathetic state of the liver. It's not ruined...
Stage 6 - 30 min.
To remove traces of blood, immerse the liver in cold salted water with a tablespoon of coarse salt and ice cubes, for 30 minutes.
After this time, rinse the liver under cold running water and pat dry with paper towels.
After this time, rinse the liver under cold running water and pat dry with paper towels.
Stage 7 - 1 min.
Line an ovenproof dish, such as a casserole dish, with cling film.
Note: This is not essential, just to save you having to clean the dish at the end.
Note: This is not essential, just to save you having to clean the dish at the end.
Stage 8 - 2 min.
Place the liver pieces in the dish, trying to make a single layer without stacking them.
Stage 9 - 2 min.
If your liver is already seasoned, skip step 13.
You only need a few dashes, otherwise the taste of the spirits will overpower that of the liver, which would be a shame.
Note: Prefer white spirits to reds, such as white Porto, as reds tend to turn the liver gray when cooked.
Seasoning:
Start with the spirits, basting the liver with a few dashes of Armagnac and Port.You only need a few dashes, otherwise the taste of the spirits will overpower that of the liver, which would be a shame.
Note: Prefer white spirits to reds, such as white Porto, as reds tend to turn the liver gray when cooked.
Stage 10 - 4 min.
Weigh and mix together the spices (salt, pepper, sugar and 4-spice). You need to be very precise here, as the ratio is 7g of salt and 2g of pepper to 600g of liver.
The best way to weigh these quantities is to use a small precision scale. If you don't have one, remember that 1 level teaspoon = 5g fine salt (approx.) or 2.5g ground pepper (approx.).
This is the second tricky part of the recipe, and you'll need to keep to the weight of salt, which is linked to the weight of the liver (to help you out, check out this little automatic calculator).
The best way to weigh these quantities is to use a small precision scale. If you don't have one, remember that 1 level teaspoon = 5g fine salt (approx.) or 2.5g ground pepper (approx.).
This is the second tricky part of the recipe, and you'll need to keep to the weight of salt, which is linked to the weight of the liver (to help you out, check out this little automatic calculator).
Stage 11 - 2 min.
Sprinkle the weighed spices over the liver - it looks like a lot, so don't worry.
For a better distribution of spices, when you've poured half of them, turn the liver pieces over and spread the other half.
For a better distribution of spices, when you've poured half of them, turn the liver pieces over and spread the other half.
Stage 12 - 12 hours
Once you've finished seasoning the liver, cover the top of the dish with cling film and place in the fridge overnight.
Note: This time in the fridge is important for the taste of the liver. If you don't do it, it will still taste good, but not as good as liver that has rested overnight.
Note: This time in the fridge is important for the taste of the liver. If you don't do it, it will still taste good, but not as good as liver that has rested overnight.
Stage 13 - 2 hours
The next day, the liver is ready to be shaped into a ballotine. Take it out of the fridge at least 2 hours before cooking.
Stage 14 - 3 min.
The ballotine
Lay a sheet of cling film in front of you, and roughly reconstitute the liver in the middle.
Stage 15 - 3 min.
Close the cling film and roll the liver on itself, pressing down with your hands to form a large cylinder.
Stage 16 - 3 min.
Place the cylinder on a second sheet of cling film, and carefully enclose the liver in it, then fasten the ends with a piece of string - your ballotine is ready.
Stage 17 - 10 min.
Cooking
Bring a large pot of water to the boil, and when it boils, turn off the heat.
Stage 18 - 1 min.
Place the ballotine in hot water...
Stage 19 - 2 hours
...and place a plate on top to make sure the ballotine is completely immersed in the water.
Cover, and leave to cook gently off the heat for 2 hours.
Cover, and leave to cook gently off the heat for 2 hours.
Stage 20 - 1 min.
At the end of this time, you'll see that the foie gras has changed its appearance - it's actually cooked, with a little fat around it.
Take out the ballotine and dry it.
Take out the ballotine and dry it.
Stage 21 - 2 days
Place on a plate and refrigerate.
It should remain there for at least 2 days, and ideally for a good week (or more) to allow all the aromas and flavors of the liver to develop.
It should remain there for at least 2 days, and ideally for a good week (or more) to allow all the aromas and flavors of the liver to develop.
Stage 22
Remove all the cling film, and cut the ballotine into slices to taste.
Remarks
If you want a more natural, foie gras-like taste, you can reduce the alcohols in this recipe to 1 teaspoon, or even eliminate them altogether.
Cognac or Armagnac doesn't make much difference (in this recipe), and the same goes for Port and Sherry, or any other mutated wine such as Marsala, Maury, Madeira, etc.
As for the bread that goes best with foie gras, don't be tempted by industrial sandwich bread, or worse, brioche or gingerbread (!), which are not at all suitable. It's better to try a bread that's a little more robust, a little more acidic, like a good pain de campagne, for example. The ultimate is sourdough bread.
If, like me, you're an aficionado of foie gras, but you have problems with force-feeding, take a look at this glimmer of hope.
To find out everything you need to know about how to enjoy foie gras and what to serve it with, take a look at : Serving foie gras.
Cognac or Armagnac doesn't make much difference (in this recipe), and the same goes for Port and Sherry, or any other mutated wine such as Marsala, Maury, Madeira, etc.
As for the bread that goes best with foie gras, don't be tempted by industrial sandwich bread, or worse, brioche or gingerbread (!), which are not at all suitable. It's better to try a bread that's a little more robust, a little more acidic, like a good pain de campagne, for example. The ultimate is sourdough bread.
If, like me, you're an aficionado of foie gras, but you have problems with force-feeding, take a look at this glimmer of hope.
To find out everything you need to know about how to enjoy foie gras and what to serve it with, take a look at : Serving foie gras.
And to drink?
We could go on and on about which wine to drink with foie gras, but at the risk of sounding like a provocateur, I don't think Sauternes is the right choice. In my humble opinion, with foie gras, which is already very smooth and creamy, a very sweet wine like Sauternes that matches this smoothness is not great.
Instead, I suggest you try a very dry white wine to contrast and bring out the taste of the foie gras, for example a white cote du jura (the one from domaine Rolet in Arbois is excellent).
If you're still keen on a sweet wine, then try something more nuanced, like a Coteaux du Layon "Croix blanche" ( Sylvie Termeau's in Rochefort/Loire is perfect).
Instead, I suggest you try a very dry white wine to contrast and bring out the taste of the foie gras, for example a white cote du jura (the one from domaine Rolet in Arbois is excellent).
If you're still keen on a sweet wine, then try something more nuanced, like a Coteaux du Layon "Croix blanche" ( Sylvie Termeau's in Rochefort/Loire is perfect).
Keeping: Several weeks in the fridge, protected by cling film.
Source: Home made, on a suggestion from Catherine (who will recognize herself ;-)
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 180 RDI=70 % | 60 RDI=6 % | 680 RDI=100 % | 7,100 RDI=360 % | 29,710 RDI: 360 % |
| Per 100 g | 10 RDI=4 % | 3 RDI=0 % | 40 RDI=7 % | 450 RDI=20 % | 1,900 RDI: 20 % |
| Per foie gras | 60 RDI=20 % | 20 RDI=2 % | 230 RDI=30 % | 2,370 RDI=120 % | 9,900 RDI: 120 % |
How much will it cost?
- For 3 foies gras : 53.30 €
- Per foie gras : 17.80 €
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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Fine (or table) salt
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Port
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Brandy (Cognac or Armagnac)
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Pepper
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