INFO
Actually quite easy to do even of the preparation is a tad painful
Details
Ingredients
- 1 Grade A Foie Gras Duck
- 18 g of salt
- 6 g of sugar
- 2.5 g of pepper
Method
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Let the foie rest at room temperature for about 45 mn
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Mix the spice together and pass them to the grinder to get it extremely fine
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Now you want to have exactly 2.5% of the spice mixture, so if your foie is 700 g (1.54 lb), you will want 17.5 g of the spice mix
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De-vein the foie, this video or this shorter video shows how to do it quite well, it is in french but audio is not necessary
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Keep track of the skin side
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Separate the spice mix in two equal part, use the first part to sprinkle the inside (no skin), turn your foie over, and sprinkle the other side. I use a small tea strainer to do so, makes it easier to distribute nicely
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Now take your terrine, layout the big lobe, skin down in the terrine, then add the rest, always trying to get the skin on the outside
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Place the little weight on top (if you have one, my first try I did not have one and it was not an issue)
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Place the terrine into a large heat-seal bag (make one if necessary) and sous-vide
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If you have time, place the terrine for a night into the fridge
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Get your water bath up to temperature (59 C)
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Cook the terrine for 1 hour
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Take the terrine out, let it cool just a tad then place into into an ice bath to get it ready for your fridge.
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Store in the fridge for a night.
Notes:
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On the de-veining step, make sure to get all the tiny little red spot…they do not go away after cooking. No big deal by itself but it does not look pretty.
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On my first try, I received the foie late afternoon on 12/30 and served my first foie gras on 12/31, so the resting period were stretch to the minimum, this was not an issue. The foie gras was a success.
Note: This is my first, I did not have the proper terrine; the link I provided above will give you something a tad more compact.
Later:
Quick View
| Sous-Vide | |
|---|---|
| Serve | 1 |
| Preparation Time | 30 mn |
| Cooking Time (sous-vide) | 60 mn |
| Cooking Time (traditional) | |
| Temperature | 59 °C |
| Authors | Pascal Crausaz |
| Special | Heat-Seal Storage bag Vacuum Sealer Circulator Terrine |
