Tip #1. We plan ahead
Although the preparation and cooking of foie gras is simple and extremely quick, it is necessary to anticipate, because the foie gras must rest for 24 hours in the refrigerator after cooking. It is therefore impossible to do so on December 24!
Tip #2. We devein the liver
For slices of foie gras with the perfect texture, devein its lobes before cooking. An easy and essential step that can be avoided when you buy ready-made livers (Picard), or if you ask our butcher to prepare them.
Tip #3. Pay attention to the seasoning
A homemade foie gras must be seasoned precisely, with a balanced dosage of spices and alcohol. There are approximately 9 g of powdered seasoning for 500 g of foie gras. Concerning the flavors, despite the essential salt and pepper, we give free rein to our imagination: allspice, chili pepper, paprika but also port, muscat or armagnac are perfect.
Tip #4. We cook the liver
Cover the foie gras in a porcelain terrine and cook in the microwave for 4 minutes at maximum power. Good to know: the foie gras is half-cooked when the fat begins to bead.
Tip #5. We let it rest
Leave to cool before placing the foie gras terrine in the fridge for at least 24 hours. Don’t forget to take it out a few minutes before tasting, so that it is neither too cold nor too hard. It is served with lightly toasted country bread, gingerbread and a little fleur de sel.
Discover the recipe for express foie gras terrine in the microwave
