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
- Let the foie rest at room temperature for about 45 mn
- Mix the spice together and pass them to the grinder to get it extremely fine
- 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
- 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
- Keep track of the skin side
- 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
- Alternative 1:
- 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
- Place the little weight on top (if you have one, my first try I did not have one and it was not an issue)
- Place the terrine into a large heat-seal bag (make one if necessary) and sous-vide (vacuum seal)
- Alternative 2 (preferred)
- Place a large sheet of plastic wrap (cling wrap) on your workspace
- Lay the lobes on the plastic warp, skin side against the plastic, and roll it into a tight cylinder, twist the ends like a candy wrapper
- Then I vacuum seal it
- Preferably, place the terrine for a night into the fridge (optional)
- Get your water bath up to temperature (59 C)
- Cook the terrine for 1 hour
- Take the terrine out, let it cool just a tad then place into into an ice bath to get it ready for your fridge.
- Store in the fridge for a night.
At this stage it will freeze very well, I usually slice it and freeze some for later in the year.
Notes:
- 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.
- 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 was 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 | |
| Preparation Time | 30 |
| Cooking Time (sous-vide) | 6 |
| Cooking Time (traditiona | |
| Temperature | |
| Authors | [Pascal Crausaz](mailto@askpasc |
| Special Heat-Seal Storage bag Vacuum Sealer Circulator Terrine or Plastic Wrap ess) or |
