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
- 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.
traditionnel receipt for « foie gras »
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