Today, the trend is home-made and small dishes prepared by us. In contrast to the great invasion of frozen foods that occurred in the 80s and 90s, the return to nature on the plates is more relevant than ever during this holiday season! Among the many culinary preparations acclaimed at Christmas time, foie gras is at the top of gourmet and refined dishes. You don't need to be a great chef to succeed in your homemade recipe, you just have to follow a few well-advised tips!
Choose the right product
Before starting your recipe, know that a foie gras is prepared at least 48 hours in advance. Forget all spontaneous momentum and take the time to let your preparation sit well before tasting. Once prepared, you can keep your foie gras for about a fortnight. Regarding the choice and brands, opinions vary ... However, all good chefs agree that you should not skimp on the quality of the product. You can choose it from a producer in the South-West, at the market in your city, or simply at Picard or Thiriet, renowned for their raw duck foie gras: count between 450 and 600g for a medium-sized foie gras.
If you are starting for the first time in the production of foie gras, it is better to choose a lobe of fresh liver already denervated and deveined. If you are already used to this kind of exercise, remove the nerves and veins that are in the product yourself. Before starting the operation, remember to take your liver out of the refrigerator an hour before working it, and put it to disgor in a mixture of water and milk at room temperature. Your product must be at a temperature between 12 and 14 ° C to be able to be deveined more easily (to find out, press with your index finger on the surface: it must be flexible and your finger must form a slight hollow on the liver) . Then separate the two lobes by gently spreading them with both hands, and cook with your fingers rather than with a knife so as not to damage the product. The nerves and the veins giving bitterness to the foie gras, this step is essential to succeed your recipe!
Seasoning, an essential step
The seasoning obviously depends on everyone's tastes: take inspiration from your favorite culinary styles to choose the spices and alcohol you want to incorporate into your marinade! For a liver of 600 grams, count 6 to 8 grams of salt, one to two pinches of pepper, a pinch of 4 spices (recommended for your preparation), a teaspoon of sugar or brown sugar and two teaspoons of an alcohol of your choice. Preferably choose a sweet wine, red or white Port, Pineau des Charentes to a strong alcohol such as Cognac or Armagnac which can quickly spoil the taste of your preparation. Little tip "icing on the cake": do not hesitate to add a teaspoon of sherry vinegar to your marinade, which will delicately enhance the taste of your foie gras without adding any additional flavor.
As in any recipe, cooking is the final step not to be missed! Here again, several types of cooking are possible: oven, salt, ballotine and even microwave cooking ... you choose the one that suits you best. If you opt for traditional baking, choose a low temperature (85 ° C is ideal) and stop cooking after about twenty minutes, when you start to see the first pearls of fat above your terrine . Good tasting !