Le succès de cette recette dépend avant tout de la qualité du foie gras. Soyez certain de l'origine du produit et des conditions d'élevage. Certes, cela demande un petit effort, mais qui sera récompensé par une terrine de foie gras sublime
The day before :
1- Remove the veins of the foie gras.
2- Put the 2 lobes into a salad bowl, season them with salt and pepper and pour a swig of wine between each layer, and then cover the bowl with a cling film and keep it into the fridge during a minimum of one night.
The day of cooking :
3- Pre-heat the oven (300°F)
4- in the bottom of a china terrine, first put the big lobe (round/external part below then put the rest of the liver above arranging in a quincunx up to the top, then smooth out with an iron spatula and cover with the lid.
5- Fill a baking tray with very hot water on the bottom of which you have first put a sheet of a newspaper (to avoid bubbles when water is boiling) and put the terrine on it (1/3 of the terrine must be in water).
Cooking :
6- Have a look after the first 35 minutes : when the foie gras had rendered enough fat for covering it, the cooking is ended.
You then need to transfer the terrine directly into chilled water (in a basin full of cold water and ice in such a quantity that the level of the water terrine must be at the 3/4 of the height of the terrine) and leave it in water during 15 minutes (the fat of the liver will then be blocked and the cooking stopped very shortly.
Final step :
Put the terrine into the fridge and start tasting it 48 hours after so that the tastes can melt well.
Do not forget to put a small piece of cling film each time you make a slice and then put the terrine back into the fridge.
On the picture, this duck foie gras is served with slices of Jerusalem artichokes and of fresh black truffles ...
(*) If you see some blood spots, lay the foie gras under chilled water
Le foie gras de canard est un produit gastronomique très apprécié pour sa texture fondante et son goût riche en saveurs. Il est obtenu à partir de la glande hépatique d'un canard engraissé spécialement pour cet usage. En cuisine, il peut être utilisé de différentes manières : entier, en bloc, en terrine, en parfait, en mousse, en pâté, en torchon, en brioche, en croûte, en gelée, en confit, en accompagnement de salade, de pain, de fruits, de vin, etc. Il peut aussi être accompagné d'autres ingrédients comme des noix, des figues, des oignons, des pommes, des truffes, des épices, des herbes, etc. Le foie gras de canard est un plat de fête, de Noël, de réveillon, de Saint-Valentin, de Pâques, de fêtes, de fin d'année, de gastronomie, de luxe, de tradition, de culture, d'art culinaire, de plaisir gustatif, d'harmonie, de découverte.
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