Photograph of the finished Foie gras

France · Gan ngỗng áp khuôn Terrine de foie gras

Foie gras

1 hr Hands-on time + 24 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Foie gras (fatty goose liver) Foie gras (fatty goose liver) 1.3 lb
  • Photograph of White wine White wine ½ cup
  • Photograph of Cognac Cognac ¼ cup
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Bread Bread 8.5 oz
  • Photograph of Nutmeg Nutmeg 1.2 g

Method

  1. 1 Leave the foie gras out for an hour to soften at room temperature, then separate the two lobes and remove all the blood vessels with the tip of a knife.
  2. 2 Marinate the liver with salt, pepper, nutmeg, white wine, and cognac, then wrap tightly and refrigerate for 12 hours.
  3. 3 Place the liver in the terrine mold, pressing each layer tightly to eliminate any air bubbles.
  4. 4 Bake in a water bath at 110 degrees for 40 minutes, until the center of the mold reaches 55 degrees—anywhere above 60 degrees, the liver will have melted completely into fat.
  5. 5 Press a heavy object onto the face, refrigerate for 12 hours, then slice with a knife dipped in hot water and eat with toasted bread.

With an appliance

  • Air fryer 45 min

    Replace step 4: spray oil onto the sides of the liver mold, place the mold in a small water tray lined with aluminum foil, then use a steam cooker at 125 degrees for 26 minutes, rotating the tray at minute 13. This is about 14 minutes faster than a conventional oven, but you must maintain the water layer in the steam bath so that the liver core does not exceed 55 degrees.

Start cooking