For your next festive meal, make a homemade duck foie gras in a terrine or prepare jars to consume it afterwards as you wish. In any case, the first rule to follow is to choose fresh foie gras carefully. It should not be too big to be tasty. There are many ways to prepare foie gras: semi-preserved, in a bain-marie, in terrine, etc.

Semi-Cooked Duck Foie Gras

Start by removing the nerves in the lobe of the duck foie gras with a knife. Salt and pepper each side (16g of salt and 8g of pepper per kg of foie gras). Sprinkle with Armagnac (30cl per kg of foie gras). Let it marinate for at least 30 minutes by turning it from time to time to flavor it perfectly. Place it in jars and cook in a bain-marie for 1 hour in a preheated oven to 110 ° C to obtain …