Description
Learn how to make homemade foie gras with this simple recipe.
Ingredients
Scale
- 1 whole duck or goose foie gras (about 500g)
- 5g salt
- 2g freshly ground black pepper
- 10ml cognac or Armagnac (optional)
Instructions
- Clean the foie gras by removing any veins with a small knife.
- Season the foie gras with salt and pepper.
- Add cognac or Armagnac if using.
- Press the foie gras into a terrine mold.
- Cook in a water bath at 90°C (194°F) for about 30 minutes.
- Chill in the refrigerator for at least 24 hours before serving.
Notes
- Use fresh, high-quality foie gras for best results.
- Serve chilled with toasted bread or brioche.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 50g
- Calories: 200
- Sugar: 0g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 150mg
Keywords: foie gras, homemade foie gras, duck liver, French appetizer