Description
Learn to make this luxurious French delicacy at home. Its surprisingly easier than you think!
Ingredients
Units
Scale
- 1.5 lbs (680 g) goose liver (foie gras)
- 1/3 cups (70 ml) sweet, dry white wine (e.g., Muscat or Sauternes)
- Freshly ground black pepper
- Fleur de sel (or other finishing salt)
Instructions
- Prepare the Foie Gras:
- If using frozen foie gras, defrost it in the refrigerator for 24 hours before starting.
- Carefully separate the foie gras into two lobes; follow the natural dividing line with your hands or a knife.
- Clean the Liver:
- Inspect both lobes and cut out any red spots or blood traces with a small knife.
- Gently remove any visible veins with the tip of your knife or tweezers; be patient and careful not to tear the lobes.
- Season the Foie Gras:
- Season both lobes generously with freshly ground black pepper and fleur de sel.
- Place the lobes into a ceramic baking dish, gently press them in to ensure a snug fit, and pour 1/3 cup of wine evenly over the foie gras.
- Prepare the Water Bath:
- Preheat your oven to 212°F (100°C).
- Place the ceramic baking dish inside a larger baking pan and add hot water to the larger pan so it reaches halfway up the sides of the smaller dish.
- Bake the Foie Gras:
- Bake for 40 minutes at 212°F (100°C).
- Collect the Rendered Fat:
- Remove the ceramic dish from the oven and carefully collect the melted fat that has surfaced on top of the foie gras; place the fat into a separate bowl and set aside.
- Weight and Chill the Foie Gras:
- Cover the top of the foie gras with parchment paper or plastic wrap.
- Place a weight on top to gently compress the foie gras; leave the weight in place for 30 minutes, then remove it.
- Keep the foie gras covered and refrigerate for 24 hours.
- Final Chill and Fat Coating:
- Melt the reserved fat. Remove the foie gras from the fridge and uncover it.
- Pour the melted fat evenly over the top to create a protective layer.
- Return the foie gras to the refrigerator for an additional 48 hours.
- Serve the Foie Gras:
- When ready to serve, slice the foie gras with a sharp knife; warm the knife blade under hot water and wipe it dry between slices.
- Serve the foie gras with toasted bread, baguette slices, or brioche, and a drizzle of sweet wine or fruit compote.
Notes
- Ensure your goose liver is completely thawed and at room temperature before seasoning and cooking for even cooking.
- For a richer flavor, use a high-quality Sauternes or other sweet white wine with pronounced fruit notes.
- Store the finished foie gras in the refrigerator for up to 5 days, ensuring it remains covered in its rendered fat to prevent oxidation.
- Prep Time: 20 minutes
- Chilling Time: 72 hours
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: French
Nutrition
- Serving Size: 1/2 lobe
- Calories: 300
- Sugar: 2
- Sodium: 150
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0g
- Carbohydrates: 2
- Fiber: 0g
- Protein: 20
- Cholesterol: 200