Monsieur Ducasse shared this recipe on a radio show at least 20 years ago. I quickly grabbed a pen to jot down the details. You can substitute Port wine for Pineau, but I think that little touch of cognac really makes a difference. I’ve never tried another technique; this one has always been a hit.
I highly recommend purchasing fresh, high-quality French foie gras. I suggest duck foie gras certified by the European IGP Canard à foie gras du Sud-Ouest label (Chalosse, Gascogne, Gers, Landes, Périgord, Quercy). These products meet specific standards that govern the raising of ducks in open environments or plein air, as well as their diet. They are all fed grains and non-GMO corn. The IGP also ensures the traceability of each animal. To date, I believe there is no similar label for goose foie gras in France.
FRENCH FOIE GRAS
I highly recommend purchasing fresh, high-quality French foie gras.
Ingredients
- Approximately a 400–500 gr French duck liver
- 1 to 2 teaspoons of fleur de sel, but no more than 10 gr for 500 gr of liver
- 1 teaspoon of freshly ground pepper (more if you like it very spicy)
- One bay leaf
- One small sprig of fresh thyme
- A suitable terrine with a lid, 0.5-liter capacity
- 5 cl of Pineau des Charentes or cognac (or a combination of both)
Directions
- Step 1 The foie gras should be at room temperature and cut in half. Use a sharp knife to remove the main veins. Place the lobes in a bowl, season with salt, pepper, and pour over a mixture of Pineau des Charentes and cognac. Add a bay leaf and a sprig of thyme. You don’t want to alter the taste of the foie gras, but rather enhance it, so make sure you use the right proportions. Leave the mixture to marinate in a cool place for a few hours, turning the foie from time to time. Place in a terrine, leaving the bay leaf on top. Press down well.
- Step 2 The terrine should be at room temperature when ready to cook, and the oven preheated to 160°, th. 5. Place the bottom of the covered terrine in a boiling water bath (I usually use a casserole dish). Bake for 45 minutes at 110°, then for 30 minutes in the oven, warm but switched off
- Step 3 Leave the terrine, still closed, to rest for at least 45 minutes after cooking, with the oven door open.
- Step 4 Using a spoon (or syringe if you have one), gently remove the equivalent of 1 small glass of fat if you find there’s a lot. Discard the sprig of thyme and clean the edges of the terrine with a new, damp sponge. Check that the bay leaf is nicely placed on top of the foie and leave to cool for a good 3 hours at room temperature.
- Step 5 Then store the dish in a cool place for 2 or 3 days.
- Step 6 I like to serve it in its terrine. I gently unmold it anyway to remove the liquid that sometimes remains at the bottom and clean the container, then put the liver back in place. A few important recommendations: use a knife soaked in hot water to cut nice slices. If you prefer to put it in a serving dish, no problem. Don’t unmold cold but wait 30 minutes at room temperature. Ideally, between 16 and 17 degrees is perfect, as it will unmold more easily.
- Step 7 The day you will serve it, remove the foie gras from the fridge just before serving. Serve with toast, brioche or gingerbread. Fig chutney or fig jam are delicious accompaniments. Add a little fleur de sel and it’s perfect! Once opened, foie gras should be eaten within 48 hours.
Good to know!
