Free-range Goose and Duck Foie Gras des Landes
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Foie Gras recipes

Share the joy of Foie Gras, the gourmet cook's best friend, in these tested recipes highlighting the quality of our products.

Choice of duck Foie Gras

How to chose your Foie Gras - for which purpose?

Among the same batch of goose or duck livers, you find various categories used to prepare Foie Gras. The preparation will depend on the quality of the liver.

Before cooking a fresh duck liver in a particular way, for instance half-cooked, canned, or in terrine as paté - you need to recognize it's category. Three main categories are available: «Extra», «1st Choice» or «Tout Venant» - considered common liver.

The LAFITTE staff is trained to distinguish the category of the liver to be packaged raw or processed to prepare Foie Gras. The following rules apply for the processing of each category:

  • «Extra » is of superior quality. Without any defect of color or texture the liver is simultaneously flexible and resistant and easy to handle. «Extra» is used for canning, semi-preserved or half-cooked in terrines.
  • «1st Choice» is heavier and significantly larger. It should be sliced into thin scallops and cooked in a frying pan over high heat.
  • «Tout Venant» or common liver is of variable quality and is used to make liver pâtés, sauces and stuffing.

Foie Gras scallops

Foie Gras scallops

Using vacuum packed fresh Foie Gras, this is the easiest and fastest way to prepare and serve Foie Gras. A liver should be cool but not too cool for easy handling. Remove the liver from the fridge 15 minutes before cooking. Slice a large lobe into 1 to 1,5cm thin scallops. In an nonadhesive frying pan without fat sear the scallops over high heat for 1 to 2 minutes on each side until crips outside and well done inside. Serve on warm plates with seasoning of your choice or covered by a Périgord sauce made with truffels. A sweet white wine like a Sauternes or Montbazillac pair well with Foie Gras.

Canning Foie Gras

The canning of Foie Gras

Count 12g of salt and 2g of pepper per kilo of liver.
Mix the salt and perferably freshly ground pepper and sprinkle the liver on each side with the mixture.
Fill the container leaving a space for it to breath. Close the lid of the jar or can tightly.
Place the jar or can in the sterilizer filled with cold water and bring to boiling point.
Cook for 45 to 60 minutes at 100°C.
Turn the heat off and let the jars or cans cool before storing in the refrigerator.

  • Labelling: Labels should be glued on the container with the name of the product and the date of fabrication.
  • Conservation: Jar and cans can be kept in a cool, dark, and dry place safely for 2 to 5 years. From time to time turn them over upside down.
  • Serving:Before serving your Foie Gras cool it in the refrigerator for 12 hours. The serving should be done at room temperature. Remove the Foie Gras from the refrigerator 30 minutes before serving. It is easier to empty a can or jar after quickly dipping it in hot water. A can can also be opened on both ends, to push the Foie Gras on one end with a spoon.

Half-cooked Foie Gras

Place the jar in the sterilizer filled with cold water and bring to boiling point.
Cook for 30 minutes at 100°C then store the jar in the refrigerator for proper cooling.
The half-cooked Foie Gras can be kept up to 6 months in the refrigerator.
Wait at least 15 days before consuming your Foie Gras.

Salt-cured duck Foie Gras

Salt-cured duck Foie Gras

For 6 servings
Preparation: 10 minutes. Marinade for 12 hours and cure for 48 hours in the refrigerator.

  • 1 vacuum packed deveined duck Foie Gras Extra LAFITTE
  • 750g table salt
  • 250g powdered sugar
  • 1 heaped tablespoon of crushed pepper
  • 1 large cotton gauze that can be bought in pharmacies

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.

Foie Gras terrine and dried figs

Duck Foie Gras and dried figs

Makes 6 servings
Preparation: 10 minutes. Cool 12 hours in refrigerator. Cooking: 30 minutes. Leave 24 hours to rest.

  • 1 vacuum packed deveined duck Foie Gras Extra LAFITTE
  • Cool the Foie Gras for
  • 1 glass of Banyuls liqueur
  • 1 to 2 teaspoons of cardamom seeds
  • 1 to 3 teaspoons of powdered cinnamon
  • 1 pinch of powdered cloves
  • 100g of dried figs
  • Salt and pepper from the grinder

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.

Duck Foie Gras with raisins

Duck Foie Gras with raisins

Makes 4 servings
Preparation: 15 minutes. Cooking time: 10 minutes.

  • 1 vacuum packed deveined duck Foie Gras Extra LAFITTE
  • 1 jar of raisin sauce LAFITTE
  • 1 jar of seedless raisins.
  • 1 glass of Porto
  • 2 tablespoons of Armagnac
  • 2 tablespoons of sugar
  • Salt and pepper

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.

Steamed raisin terrine of Foie Gras

Steamed raisin terrine of Foie Gras

Makes 6 servings
Preparation: 5 minutes. Cooking: 30 minutes.

  • 5 tablespoons of sherry or fino
  • 1 to 2 teaspoons of salt
  • 1 to 4 teaspoons of white pepper
  • 1 deveined duck Foie Gras Extra LAFITTE
  • 1 teaspoon of powdered ginger
  • 100g dry raisins
  • 1 food steamer

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.

Apple Foie Gras tartlets

Apple Foie Gras tartlets

For 4 servings
Preparation: 25 minutes. Cooking: 20 minutes.

  • 1 teaspoon of ground cinnamon
  • 1 vacuum packed deveined duck Foie Gras Extra LAFITTE
  • butter
  • 2 Golden Delicious apples
  • 1 roll of ready to use pastry dough
  • 2 tablespoons of white sugar
  • salt and pepper
  • brown or cane sugar
  • 4 individual 3 inch wide tart molds
  • 2 tablespoons of Calvados

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)

Foie Gras Tagliatelle and Morel mushrooms

Foie Gras fresh Tagliatelle and Morel mushrooms

Makes 4 servings. Preparation: 20 minutes. Cooking: 25 minutes.

  • 130g chilled half-cooked duck Foie Gras des Landes in can
  • 250g fresh tagliatelle
  • 1/2 cup of double cream which can be replaced by coconut milk
  • 20g dried Morel mushrooms
  • 2 tablespoons of veal stock, or chicken broth
  • 2 tablespoons of sherry, madeira or liquorous white wine.
  • 2 gratings of nutmeg
  • 20g butter
  • white pepper
  • 2 dozen chives

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!

Foie Gras on potato and onion pancakes

FOIE GRAS on potato and onion pancakes, also known as Latkes

Makes 4 servings. Preparation: 40 minutes. Cooking time: 25 minutes.

  • 250g goose or duck Foie Gras
  • 250g firm potatoes of the charlotte kind
  • 125g onions
  • 12 small girolle mushrooms (chanterelle) in oil
  • thyme
  • grated nutmeg
  • 2 tablespoons of cold pressed olive oil
  • 30g duck fat (graisse de canard) or butter
  • 1 teaspoon of acacia honey
  • salt and pepper

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.

Foie Gras aux Raisins Foie Gras Cru Foie Gras de Canard Entier Foie Gras de Canard Entier Foie Gras Entier Mi-Cuit Verrine
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