How to Duck Cook Foie Gras Correctly?
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 a core temperature of around 30° C. After cooking, refrigerate for 48 hours before tasting.
Duck Foie Gras Cooked in a Double Boiler
You can prepare your quality duck foie gras in a double boiler. Cut it in half, remove the veins and nerves. Sprinkle each side with 16g of fine salt and 8g of pepper per kg of foie gras. Sprinkle with 30cl of port per kg. Gently massage the flesh. Pack the lobes in your jars or terrines. Close them and place them in an oven dish that you will fill 2/3 with water. Bake in a preheated oven to 110° C for a bain-marie cooking of about one hour. Let cool and set store in the fridge for 48 hours before tasting with fig or onion chutney.
Cooking Duck Foie Gras in a Terrine
Prepare a nice terrine of homemade foie gras. Choose a beautiful duck foie gras, cut it in half to devein it. Also remove the nerves. Season it with 16 g of salt, 8 g of pepper and 30 cl of Sauternes per kg of meat. Leave to marinate for at least 30 minutes. The longer you wait, the more fragrant the foie gras will be. Place the lobes in the bowl and tamp them well. Close it before placing it in a bain-marie in an oven that you will preheat to 160 ° C. Count 20 to 30 minutes of cooking depending on the size of the terrine. Check the cooking by testing the core temperature, which should be 50 ° C. Let cool to room temperature before storing the terrine in the refrigerator, covered with weights. Wait 48 hours before tasting.