Homemade Foie Gras — Céline S.'s Recipe
Making your own foie gras isn't complicated in itself.
The right seasoning and controlled cooking are the two key elements.
For seasoning
Maison Barthes offers a multitude of peppers and spices that will make your foie gras unique.
I suggest a "salt and pepper" version here, but nothing prevents you from adding a mix of spices (cinnamon, nutmeg, cloves, etc.).
For cooking
I opt for steam cooking in Marion's Vitaliseur, but your usual steamer will work perfectly.
👉 I advise you to invest in a precision scale (to the nearest hundredth of a gram) to adjust your seasoning. They are easily found for 15 to 20 €.
For a terrine of about 1 kg
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2 extra foie gras lobes (the better the quality of the liver, the less fat it will render)
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10 g of salt per kilo of foie gras
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4 g of sugar per kilo
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3 g of "MAISON BARTHES" Madagascar black pepper per kilo
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10 cl of cognac
Preparation
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Take the livers out 1 hour before working with them, allowing them to reach room temperature.
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If they are not deveined, I recommend Éric Léautey's very educational video.
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Spread the carefully deveined lobes in a dish. Weigh your foie gras to adjust the quantities of salt, sugar, and pepper.
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Mix fine salt, sugar, and freshly ground pepper.
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Season the lobes, distributing the mixture well.
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Drizzle with cognac.
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Cover with plastic wrap and let marinate for 24 hours in the refrigerator.
Cooking
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The next day, stack the lobes on a long piece of cling film.
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Roll them up tightly into a sausage shape, removing as much air as possible with your hands.
Tie the ends and double the film to ensure it's watertight. -
Steam cook at 95°C for 15 minutes.
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Let it rest at room temperature for 2 hours.
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Drain the foie gras and place it in a terrine.
Pressing
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Cut a thick piece of cardboard to the dimensions of the terrine, cover it with cling film
(⚠️ avoid aluminum: it oxidizes the foie gras). -
Place the cardboard on top of the foie gras with a 200 g weight (I use cans).
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Let it cool for 6 hours.
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Add a second 200 g weight and place the terrine in the refrigerator for at least 12 hours.
Finishing and Tasting
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Once the foie gras is well pressed, remove the weights and the cardboard.
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Cover the terrine and let it rest for 1 week in a cool place, away from air and light.
Tasting
Your patience is rewarded!
After one week, cut beautiful slices, sprinkle with pepper and "MAISON BARTHES" fleur de sel.
Serve with good country bread or gingerbread.
