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I will provide U with Four recipes : Ø My personal recipe Ø an almost natural example of recipe Ø How to make foie gras semi-cooked in the oven Ø a natural recipe for liver without cooking (with salt) recipe which was given to me by a Net surfer cook particularly dedicated to foie gras
My personal recipe Here a first example of a traditional recipe for foie gras: - take a liver of any size. - Remove the vessels (to operate the liver should be at ambient temperature, eventually one can even soak it in warm water) - salt and pepper, like a roast - sweeten - and above all sprinkle then with some Armagnac - porto mixture - stuff the whole in a pot - close the pot and sterilize: 35 minutes at 100°C Then you will be able to taste it once the pot was cooled but I advise you to let it age for a few months ; it will have taste better.
An almost natural example of recipe Here is an almost natural recipe: It is only enough to salt the liver and to pepper it with the white pepper then to cook it as for the preceding recipe.
How to cook foie gras semi-cooks in the oven If you wish to make foie gras in a terrine : The preparation is always the same except that you place the foie gras in a terrine, you cover the foie gras with grease (if you have some), place it the oben at 70°C during 30 minutes.
A natural recipe of liver without cooking (with salt) taste the foie gras without anything but salt (sel de Guérande). Pepper (quality) and no cooking. Just keep it for some 24 H hermetically covered with aluminium in the refrigerator. Then slice it, and start again the operation seasoning with salt and pepper. Leave alone for some 6 hours at the bottom of the refrigerator Try these recipes and enjoy the taste of foie gras. |
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traditionnel receipt for « foie gras » |
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For any information, you can contact me by emailvivelefoiegras1@free.fr Remove the « 1 » in my email. |
