Share the joy of Foie Gras, the gourmet cook's best friend, in these tested recipes highlighting the quality of our products.
For 6 servings
Preparation: 10 minutes. Marinade for 12 hours and cure for 48 hours in the refrigerator.
Ingredients:
Soak the liver for 2 hours in cold water.
Rinse and dry the liver.
Wrap tightly with cotton gauze. Mix the sugar and pepper. Sprinkle eavenly over the liver. Place the Foie Gras in a terrine and cover it with the the rest of the mixture. Then add the salt to cover it completely. Store in the refrigerator 12 hours or overnight. Remove the gauze and wipe off the salt. Replace the terrine with uncovered liver for another 48 hours in the refrigerator. This process was probably one of the earliest recipes for preserving Foie Gras.
Makes 6 servings
Preparation: 10 minutes. Cool 12 hours in refrigerator. Cooking: 30 minutes. Leave 24 hours to rest.
Ingredients:
Separate the two liver lobes and place them in a large deep dish. Pour the glass of Banyuls liqueur over the liver, sprinkle with spices, salt and a good amount of pepper. Turn the lobes in the marinade a few times.
Cover the bottom of a terrine with one of the two lobes. Use a terrine that is slightly smaller than the liver.
Slice the figs and spread them evenly over the first lobe. Cover the fig layer with the second lobe. Pour 1 tablespoon of the marinade into the terrine. Stretch a sheet of plastic wrap tautly across the terrine and keep in the refrigerator for 12 hours.
Next day heat the oven to 150°C. Remove the wrap from the terrine. Place the terrine in a large pan filled with water that should be heated to aproximately 70°C in the oven. Bake for 30 minutes. Remove from the stove and let cool in the pan filled with water for 2 hours. Store in the refrigerator for at least 24 hours before serving. Serve as a spread on baguette or toast.
REMINDER: The terrine can me kept 5 days in the refrigerator. Take out 30 minutes before serving at room temperature on toast or French bread.
Makes 4 servings
Preparation: 15 minutes. Cooking time: 10 minutes.
Ingredients:
The day before stir 2 tablespoons of Armagnac, 1 glass of Porto, 2 tablespoons of sugar in a bowl and let sit overnight in a cool dry place. The following day pour the content of the bowl into a medium sized casserole and reduce to half over low or medium heat.
Meanwhwile slice 1 cm, or half inch, scallops lengthwise from the liver, sprinkle them with salt and pepper.
Rinse the seedless raisins and simmer them over low heat in a sauté pan in butter, stirring gently.
Cook the liver scallops in a nonadhesive frying pan over high heat. Sear both sides turning them after a minute. Pour the excess fat into a bowl.
Pour the Porto and raisin sauce from the casserole over the liver steaks in the frying pan. Simmer for a couple of seconds, gently stirring the Foie Gras. Add the raisins while stirring, then gently place the liver steaks on a heated plate and serve. It will go well with a Sauternes wine or Montbazillac.
Makes 6 servings
Preparation: 5 minutes. Cooking: 30 minutes.
Ingredients:
In a bowl cover the raisins with sherry or fino. Let them soak for 15 minutes.
Meanwhile mix salt, pepper and ginger.
Cut the Foie Gras lengthwise in 3 slices.
Cover the bottom of a small terrine with one slice of the liver.
Sprinkle one third of the salt and spice mixture and add a layer of raisins. Repeat this with the rest of the liver slices.
Press the liver tight into the terrine and sprinkle with the rest of the salt. Finally pour one tablespoon of the marinated
raisins over the liver. Wrap terrine in 3 sheets of aluminum foil so that it is perfectly air tight.
Steam for 30 minutes.
Let the terrine cool then store in the refrigerator for 24 hours.
NOTE: This terrine should be served the next day and can be kept in the refrigerator for 4 to 5 days.
SUGESTION: the raisins can be replaced with figs or thinly sliced prunes.
For 4 servings
Preparation: 25 minutes. Cooking: 20 minutes.
Ingredients
Take the pastry dough out of its wrapping. Pare the apples and cut into thin slices. Heat 2 cubes of butter in a pan, brown the apple slices on each side while sprinkling them with cinnamon and sugar, until the sugar caramelizes. Pour the Calvados across the pan and light the alcohol to flame the apples.
Heat the oven to 180°C. Roll out the pastry dough and cut into 4 circles of about 12-13cm or 4 inch in diameter. Stretch the dough circles into the tartlet molds. Use a fork to stick holes in the bottom layer. Cover the inside with baking paper and use dry beans to keep the paper down. Bake for 12 minutes.
Meanwhile cut the liver into half inch slices and sear each side in a fryingpan for a minute. Sprinkle them with salt and pepper and lay on absorbent paper. Cut the slices into stripes. Remove the tartlets from the oven. Once you discard the beans with the paper, fill the tartlets with the liver slices. Top them with the caramelized apple slices. Return the tartlet into the oven to bake for another 5 minutes. Remove the tartles from their molds and serve on plates with a green salad, ideally the slightly bitter mache.
Recipe by Madame Danielle MOLETTA Mérignac (33)
Makes 4 servings. Preparation: 20 minutes. Cooking: 25 minutes.
Ingredients:
Buy a package of dried Morels in a specialty store. They should be of the genus Morchella, M. esculenta, for example.
If you cannot find Morel mushrooms replace them with your favorite Porcini or Wild Forest mushrooms. Rinse the dried Morels in a strainer in cold running water from the tab. Cover them with 2 cups of warm water in a bowl large enough to be able to double their size. Let them soak for 6-8 hours, or overnight. Gently remove the wet Morels from the bowl to a plate. Drain the water, saving 1 cup of the liquid after removing eventual dregs of the sandy deposits at the bottom of the bowl.
Pour the veal stock or chicken broth into a medium-sized skillet or caserolle over gentle heat. Stirring gently with a wooden spoon add the drained
mushroom liquid. Bring to a boil, add the cream, the wine or liquor, salt and pepper, nutmeg and finally the mushrooms. Start tasting.
Allow to simmer over gentle heat for 12 minutes stirring frequently.
Remove the chilled Foie Gras from the can. Cut 4 thin rectangular slices and chop the remainder into fine cubes. Save them
on a plate covered with foil. Chop the chives while waiting for the water for the tagliatelle to boil.
Cook the tagiatelle in salted boiling water al dente. Once done place them in a salad bowl toss them once with the butter.
Remove the skillet from the heat and drop the Foie Gras cubes into the sauce. Stir vigorously with a spatula until the Foie Gras
begins to melt.
Pour the sauce over the pasta. Toss gently once again and distribute the tagliatelle on four warm plates. Decorate each serving with one slice of Foie Gras sprinkled with chopped chives. Serve immediately on warm plates. Bon appetit!
Makes 4 servings. Preparation: 40 minutes. Cooking time: 25 minutes.
Ingredients:
Finely grate the potatoes. Squeeze the excess water out by wrapping them in kitchen paper or towel pressing firmly with the palms of your hands. Place them in a large bowl, add salt, pepper, nutmeg and thyme.
Peel and finely chop the onions. Heat 2 tablespoons of olive oil in a frying pan, add the onions, the honey and the duck fat or butter. Stir until the onions turn transparent.
In a large bowl mix the potatoes and the simmered onion until they form an even batter.
Heat oil in a large frying pan or skillet. Add the rest of the duck fat or butter. Spoon portions of the potatoes into the pan, flattening them with a spatula to form small pancakes of about 1/2 inch thick. Fry for 6 minutes each side, until brown. The cakes should be creamy in the inside and crunchy on the outside.
On kitchen paper drain them of their fat and place them on four heated plates.
Slice the Foie Gras into 4 pieces. Top each cake and decorate with the mushrooms. Serve immediately.