For ethical reasons, foie gras is rarely offered today. However, there are also livers from animals that were not force-fed (stuffed) but that, according to their nature, have eaten up a sufficient supply of fat for the journey as a migratory bird.
They have the nickname “foie gras” precisely because of the reprehensible fattening method. However, if duck or goose has not been stuffed, the food should be called what it is: a fatty liver (foie gras).
Fatty livers were already considered a delicacy in ancient Egypt.
One of the most common uses of goose liver is in its processing into terrines – which in turn is the starting raw material for further preparations.
The following recipe is unsurpassed from our point of view.
Material needed :
- flat bowl
- cling film
- cling film
- cutting board
Terrine shape or shrink casing
- 1 foie gras (approx. 600-700g)
- 8cl of Sauternes
- 8 cl white port wine
- 6cl Armagnac
- 10 g spice mix
- Divide the enervated and deveined liver into the two wings
- Spread 10 g of the spice mixture on top
- put the liver wings back on top of each other
- Wrap tightly in cling film and chill in the fridge for 24 hours
- Take the liver out of the fridge and let it come to room temperature
- Arrange the liver long on cling film and twist into a roll
Alternatively: line a closable terrine dish with cling film or baking paper
- in both cases there must be no more cavities
- Cook in a 62°C water bath for 60 minutes
- allow to cool and place in the fridge for at least 48 hours
The finished terrine can be sliced and served. It is also used as a raw material for foie gras pralines, foie gras ice cream or crème brûlée made from foie gras.
For foie gras terrines that always look the same, it is advisable to purchase shrink casings, as we know them from liver sausages. The finished sausage can then be gently kneaded again and again while it cools down in order to incorporate the fat that has escaped
Individually vacuum-packed in slices, the terrine can be frozen and thawed one day before use.