FOIE GRAS AU FOUR RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

FOIE GRAS AUTHENTIC RECIPE | TASTEATLAS



Foie Gras Authentic Recipe | TasteAtlas image

Adapted from SeriousEats.com, this is a recipe foie gras au torchon, which is a special cooking technique where foie gras is wrapped in a kitchen towel (in French torchon translates as kitchen towel) and shortly poached in water. For a cleaner presentation, the oxidized parts of foie gras are cut off using a round pastry cutter, but they can be eaten as well.

Provided by TasteAtlas

Prep Time 1 hours

Cook Time 2 minutes

Yield 16 servings

Number Of Ingredients 6

1 entire Grade A or Grade B fresh foie gras, about 500 to 750 grams
75 grams salt
25 grams sugar
12.5 grams pink curing salt (optional)
10 grams white or black pepper
2 to 3 tbsp brandy (such as Cognac)

Steps:

  • Take the foie gras out of the refrigerator and to room temperature 45 minutes before you start to work on the recipe. Divide the foie gras in two lobes, a larger and a smaller one. Using tweezers and an offset spatula, remove all the veins from the center of each liver lobe. Dispose of the veins and place foie gras back into the refrigerator.
  • Add salt, sugar, curing salt, and pepper to a spice grinder and grind them into a fine powder.
  • Next, weigh the foie gras, and then weigh exactly 2.5% of foie gras’ weight in spice mixture. Store the remaining spice mixture for later use.
  • Cover the cutting board with a triple layer of plastic wrap that should be 12x18-inches in size. Place the foie gras, smooth side down, onto the plastic wrap. Cautiously butterfly the foie gras using your fingers only, then spread it out until you have a 9x9-inch square that is of equal thickness.
  • Using a fine-mesh sieve, sprinkle half of the spice mixture over the foie gras, then sprinkle with half of the brandy as well. Cover the surface with a piece of plastic wrap and carefully flip the foie gras over, then peel the plastic wrap off, and sprinkle with spice mixture and brandy as was previously done. Flip back the foie gras over onto a layer of plastic wrap, then remove the plastic wrap from its surface.
  • Place the foie gras together with plastic on top of a bamboo mat, taking care that the bottom edge of the foie gras and the bottom edge of the bamboo mat are at the same level. Fold the overhanging plastic wrap under the bamboo mat. Roll the foie gras away from you, taking care that you pull back tightly on the bamboo mat as you do. This will give for a tight, even cylinder.
  • Layer four pieces of cheesecloth (16 inches wide, and 2 feet long) one on top of the other. Roll the foie gras off of the plastic wrap and onto the cheesecloth, taking care that it is positioned a few inches from the bottom edge of the cheesecloth.
  • Tie off the cheesecloth and leave the torchon to hang from a refrigerator rack anywhere from a day to up to three days.
  • Prepare a large ice bath and heat a large pot of water to 160 °F, meaning at that temperature there should be bubbles at the bottom of the pan. Place the torchon inside the water, taking care that it's fully submerged, for 2 minutes, then immediately transfer to an ice bath afterward.
  • Leave the torchon in the ice bath for 10 minutes, then transfer it onto a triple layer of paper towels and roll it carefully, so it dries out.
  • Once again, tighten the torchon as it was done earlier until it starts leaking fat, then stop and tie off the ends. Place in the refrigerator to hang from a rack for one to three days.
  • Slice off the ends of the torchon, then unwrap it. For serving slice into disks, then with a round pastry cutter trim off the oxidized edges. Sprinkle the disks of foie gras with coarse salt then serve atop of toast or alongside preserves or dried fruits.

CLASSIC TERRINE OF FOIE GRAS RECIPE | EPICURIOUS



Classic Terrine of Foie Gras Recipe | Epicurious image

Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight (see "special equipment," below), and the seasonings accordingly. If you don't have an oval terrine, you could use a ceramic soufflé dish or a glass loaf pan that's just large enough for the foie gras to fit in snugly. Note that a foie gras terrine is supposed to have a layer of fat—it may look a bit odd, but it's actually quite delicious.

Provided by EPICURIOUS.COM

Total Time 1 1/2 days

Cook Time 1 1/4 hr

Yield Makes 10 first-course servings

Number Of Ingredients 8

1 (1 1/2-lb) whole raw Grade A duck or goose foie gras at room temperature, cleaned and deveined
4 teaspoons kosher salt
1/2 teaspoon freshly ground white pepper
1/4 cup Sauternes or 3 tablespoons Armagnac
Accompaniment: toasted slices of pain de mie (dense white sandwich loaf) or baguette
1 piece of cardboard trimmed to fit just inside top of terrine, wrapped well in plastic wrap
1 3-lb weight (1 or 2 large soup cans)
1 (3- to 4-cup) ceramic terrine, 2C/ 3 inches deep (preferably oval and with a lid); a piece of cardboard trimmed to fit just inside top of terrine, wrapped well in plastic wrap; and a 3-lb weight (1 or 2 large soup cans)

Steps:

  • Preheat oven to 200°F and line a small roasting pan with a folded kitchen towel or 6 layers of paper towels (this provides insulation so bottom of foie gras won't cook too quickly).
  • Sprinkle each lobe and any loose pieces of foie gras on both sides with kosher salt and white pepper. Sprinkle one third of Sauternes in terrine and firmly press large lobe of foie gras, smooth side down, into bottom. (Wedge any loose pieces of foie gras into terrine to make lobe fit snugly.) Sprinkle with another third of Sauternes. Put smaller lobe of foie gras, smooth side up, into terrine and firmly press down to create a flat surface and snug fit. Sprinkle with remaining Sauternes. Cover surface of foie gras with plastic wrap, then cover terrine with lid or foil.
  • Put terrine (with plastic wrap and lid) in roasting pan and fill roasting pan with enough hot water to reach halfway up side of terrine. Bake in middle of oven until an instant-read thermometer inserted diagonally into center of foie gras registers 120°F, 1 to 1 1/2 hours, or 160°F (for USDA standards), about 3 1/2 hours.
  • Remove terrine from pan. Discard water and remove towel. Return terrine to roasting pan and remove lid. Put wrapped cardboard directly on surface of foie gras and set weight on cardboard (this will force fat to surface; don't worry if fat overflows). Let stand at room temperature 20 minutes.
  • Remove weight and cardboard and spoon any fat that has dripped over side of terrine back onto top (fat will seal terrine). Chill, covered, until solid, at least 1 day.
  • Unmold foie gras by running a hot knife around edge. Invert onto a plate and reinvert, fat side up, onto serving dish. Cut into slices with a heated sharp knife.

More about "foie gras au four recipes"

POT-AU-FEU OF FOIE GRAS RECIPE - NYT COOKING
Pot-au-feu, the French boiled dinner, is everyday food that is a Cinderella at heart. When Eric Ripert waves his wand, it emerges dressed for a holiday feast. He poaches foie gras, not a chicken, in broth with vegetables. ''It's very simple,'' he said. ''Just expensive.''
From cooking.nytimes.com
Reviews 4
Total Time 45 minutes
Cuisine french
Calories 762 per serving
  • Return vegetables to stock. Cook 30 seconds, then remove vegetables with a slotted spoon and divide among plates. Discard ginger. Put two pieces of potato in each plate. Strain stock into a saucepan and add truffle juice, if desired, bring to a simmer, then ladle stock over and around foie gras. Sprinkle chives on top, and serve at once, with fleur de sel on the side. Pass wine so guests can add a little to their plates.


FOIE GRAS AUTHENTIC RECIPE | TASTEATLAS

Adapted from SeriousEats.com, this is a recipe foie gras au torchon, which is a special cooking technique where foie gras is wrapped in a kitchen towel (in French torchon translates as kitchen towel) and shortly poached in water. For a cleaner presentation, the oxidized parts of foie gras are cut off using a round pastry cutter, but they can be eaten as well.


From tasteatlas.com
Reviews 4.4
Cuisine French
  • Slice off the ends of the torchon, then unwrap it. For serving slice into disks, then with a round pastry cutter trim off the oxidized edges. Sprinkle the disks of foie gras with coarse salt then serve atop of toast or alongside preserves or dried fruits.


CLASSIC TERRINE OF FOIE GRAS RECIPE | EPICURIOUS
Whole foie gras can vary in size (goose liver tends to be larger than duck). If your foie gras differs from the recipe by more than half a pound, increase or decrease the size of the terrine, the weight (see "special equipment," below), and the seasonings accordingly. If you don't have an oval terrine, you could use a ceramic soufflé dish or a glass loaf pan that's just large enough for the foie gras to fit in snugly. Note that a foie gras terrine is supposed to have a layer of fat—it may look a bit odd, but it's actually quite delicious.
From epicurious.com
Reviews 2.9
Total Time 1 1/2 days
  • Unmold foie gras by running a hot knife around edge. Invert onto a plate and reinvert, fat side up, onto serving dish. Cut into slices with a heated sharp knife.


FOIE GRAS IN A PUMPKIN TERRINE : RECIPES : COOKING CHANNEL ...
The following recipe is perfect for autumn because a pumpkin is a perfect container in which to cook foie gras terrine style (or to serve mousses of foie gras). Banyuls is a sweet red wine from the Languedoc-Roussillon region of France. If it is unavailable, use a tawny Port. Banyuls would be the idea partner for either of these foie gras dishes. To keep all of the flavors of the foie gras in the terrine, it shouldn't be exposed to air during cooking. When the pumpkin is wrapped in aluminum foil it is airtight, and no outside flavors can mingle with the liver. Once the foie gras has been consumed, use the cooked pumpkin flesh to make the delectable soup.
From cookingchanneltv.com
Total Time 2 hours 42 minutes
  • Serve with slices of crusty French bread.


10 BEST FRESH FOIE GRAS RECIPES | YUMMLY
Jan 13, 2022 · Quail, Foie Gras and Cherry Jam Sandwiches Kooking. jam, bread, quail breasts, cherry jam, extra-virgin olive oil and 3 more. Poached Foie gras with Butternut, Quince and Verbena. On dine chez Nanou. butternut squash, quinces, verbena, sugar, foie gras, spices and 5 more.
From yummly.com


FOIE GRAS RECIPES | FOOD & WINE
Dec 08, 2016 · A collection os foie gras recipes. Read on for more. "Earth, color, red things," are the words Pierre Gagnaire uses to describe the Hermès perfume that inspired his dish, Parfums de Terre. This ...
From foodandwine.com


FOIE GRAS | THE EVERYDAY FRENCH CHEF
Aug 29, 2014 · Using a heated sharp knife, slice the foie gras into six thick rounds. Place them on individual plates, two rounds per plate. Rinse the figs, cut off the stems and slice in quarters. Place four quarters on each plate. Add some basil and/or mint sprigs for garnish.
From everydayfrenchchef.com


FOIE GRAS RECIPE FRENCH - RECIPE ME
Jan 19, 2022 · Prepare the foie gras butter: See more ideas about foie gras, recipes, food. French Toast with Foie Gras. Brioche, Egg Batter, Maple Season to taste with salt and pepper. Foie gras recipe french. Prepare a non stick frying pan over a high heat then place the foie gras …
From recipeme.info


FOIE GRAS RECIPE IDEAS - SIMPLE CHEF RECIPE
Jan 24, 2022 · Soak foie gras in salted water (about 1/3 cup salt to 1 cup water) for 1 hour. When the liver is almost soft, season with marjoram, pepper and paprika spice. For the foie gras, peel the shallot and chop finely. Quickly fry liver in hot fat. Set in small dishes and …
From simplechefrecipe.com


10 BEST FOIE GRAS APPETIZER RECIPES | YUMMLY
Jan 07, 2022 · The Le Pigeon Spinach, Artichoke And Foie Gras Dip To End All Football Dips Food Republic. aioli, foie gras, lemon, sour cream, yellow onions, garlic, kosher salt and 6 more.
From yummly.com


FOIE GRAS RECIPE - RECIPESFANTASY.COM
May 17, 2011 · foie gras is one of the most representative french recipes that mixes the flavors combining skills the and inclination to detail and perfection, specific to the french cuisine. foie gras means fatty liver, suggesting that only goose or duck liver (fattened before) can be used for this recipe…
From readygetfit.com


SEARED FOIE GRAS RECIPE | D'ARTAGNAN
Seared Foie Gras Recipe. Start with the best quality Foie Gras. For this recipe, you will need 4 slices of foie gras, about 2 oz. each. Choose our ready-to-cook foie gras slices for an easy, luxurious appetizer for two. Or, if preparing this dish as an entrée for more than four people, use our Hudson Valley Grade-A Duck Foie Gras Lobe, and slice the foie gras yourself.
From dartagnan.com


TOP 10 OF FOIE GRAS RECIPES - MARKY'S
The following two foie gras recipes answer the question how to make foie gras pate. 3. DUCK PATE RECIPE. This foie gras pate recipe is a great choice, as gives you good mood for the whole …
From markys.com


FOIE GRAS | THE EVERYDAY FRENCH CHEF
Aug 29, 2014 · Foie gras — the liver of a fattened duck or goose — comes in many varieties, the finest being the bloc entier de foie gras, in which the seasoned foie is preserved whole with no additives. If possible, go for a fois gras entier mi-cuit , which is preserved with minimal heating and generally comes in a glass jar or terrine.
From everydayfrenchchef.com


10 BEST FOIE GRAS APPETIZER RECIPES | YUMMLY
Jan 07, 2022 · The Le Pigeon Spinach, Artichoke And Foie Gras Dip To End All Football Dips Food Republic. aioli, foie gras, lemon, sour cream, yellow onions, garlic, kosher salt and 6 more.
From yummly.com


FOIE GRAS RECIPE FRENCH - RECIPE ME
Jan 19, 2022 · Prepare the foie gras butter: See more ideas about foie gras, recipes, food. French Toast with Foie Gras. Brioche, Egg Batter, Maple Season to taste with salt and pepper. Foie gras recipe french. Prepare a non stick frying pan over a high heat then place the foie gras …
From recipeme.info


SEARED FOIE GRAS RECIPE | D'ARTAGNAN
Seared Foie Gras Recipe. Start with the best quality Foie Gras. For this recipe, you will need 4 slices of foie gras, about 2 oz. each. Choose our ready-to-cook foie gras slices for an easy, luxurious appetizer for two. Or, if preparing this dish as an entrée for more than four people, use our Hudson Valley Grade-A Duck Foie Gras Lobe, and slice the foie gras yourself.
From dartagnan.com


FOIE GRAS RECIPE IDEAS - SIMPLE CHEF RECIPE
Jan 24, 2022 · Soak foie gras in salted water (about 1/3 cup salt to 1 cup water) for 1 hour. When the liver is almost soft, season with marjoram, pepper and paprika spice. For the foie gras, peel …
From simplechefrecipe.com


FOIE GRAS RECIPE - RECIPESFANTASY.COM
May 17, 2011 · foie gras is one of the most representative french recipes that mixes the flavors combining skills the and inclination to detail and perfection, specific to the french cuisine. foie gras means fatty liver, suggesting that only goose or duck liver (fattened before) can be used for this recipe…
From readygetfit.com


FAIRE SON FOIS GRAS RECETTES CE QUE VOUS DéSIRE…
Nov 30, 2018 · Le foie gras en terrine au four, la recette traditionnelle par excellence et une valeur sûre.L'idéal pour cette cuisson est de disposer d'un thermomètre à viande et d'une terrine pour foie gras munie d'une presse (plaque un peu lourde de la taille intérieur du plat avec une encoche pour laisser remonter le gras).
From foodsnut.com


WHAT ARE THE BEST WAYS TO EAT OUR PREPARED FOIE GRAS ...
Mar 06, 2019 · The dense texture of foie gras torchon gives way to a velvety, creamy mouthfeel. Terrine of Foie Gras. Similar to torchon, foie gras terrine is named after the terrine mold – usually …
From center-of-the-plate.com


FRESH PASTA WITH FOIE GRAS AND MORELS - FRENCHSELECTIONS ...
Add the butter and mix together. Take the pan off the stove and add the cubes of foie gras to the sauce. Mix for ten seconds with a wooden spoon; the foie gras will melt.Pour the contents of the pan over the pasta and toss gently. Divide the pasta between four hot plates. Top with reserved foie gras …
From frenchselections.com


FOIE GRAS TORCHON RECIPE - SERIOUS EATS
Mar 26, 2019 · Let foie gras rest at room temperature for about 45 minutes before starting to clean. Split foie into two separate lobes with your hands. Working one lobe at a time, using a paring knife …
From seriouseats.com


TERRINE DE FOIE GRAS MI-CUIT AU FOUR - YOUTUBE
From m.youtube.com


FOIE GRAS | THE EVERYDAY FRENCH CHEF
Aug 29, 2014 · Foie gras — the liver of a fattened duck or goose — comes in many varieties, the finest being the bloc entier de foie gras, in which the seasoned foie is preserved whole with no additives. If possible, go for a fois gras entier mi-cuit , which is preserved with minimal heating and generally comes in a glass jar or terrine.
From everydayfrenchchef.com


FOIE GRAS RECIPE IDEAS - SIMPLE CHEF RECIPE
Jan 24, 2022 · Soak foie gras in salted water (about 1/3 cup salt to 1 cup water) for 1 hour. When the liver is almost soft, season with marjoram, pepper and paprika spice. For the foie gras, peel the shallot and chop finely. Quickly fry liver in hot fat. Set in small dishes and …
From simplechefrecipe.com


FOIE GRAS RECIPE FRENCH - RECIPE ME
Jan 19, 2022 · Prepare the foie gras butter: See more ideas about foie gras, recipes, food. French Toast with Foie Gras. Brioche, Egg Batter, Maple Season to taste with salt and pepper. Foie gras recipe french. Prepare a non stick frying pan over a high heat then place the foie gras …
From recipeme.info


FOIE GRAS - PURE AND SIMPLE - FOOD GYPSY
Jan 07, 2013 · The first step in making Foie Gras au Torchon (Foie Gras in a Towel) is a quick lesson in the anatomy of the liver. The liver is divided into two lobes, upper and lower. There is a central nerve and vein line that extends from the top of each lobe in a spidery …
From foodgypsy.ca


FOIE GRAS RECIPE - RECIPESFANTASY.COM
May 17, 2011 · foie gras is one of the most representative french recipes that mixes the flavors combining skills the and inclination to detail and perfection, specific to the french cuisine. foie gras means fatty liver, suggesting that only goose or duck liver (fattened before) can be used for this recipe…
From readygetfit.com


SIMPLE FOIE GRAS PREPARATION - HONEST COOKING - RECIPES
Jan 15, 2014 · Cover the top of the foie gras with some kind of weight. Remove the weight after 30 minutes, but leave covered and refrigerate for 24 hours. Remove the cover. Pour the fat that you had saved after baking, over the foie gras (you have to melt it before). Leave foie gras refrigerated for 48 hours. Cut slices and serve.
From honestcooking.com


FIELD PEAS TO FOIE GRAS: SOUTHERN RECIPES WITH A FRENCH ...
In 2013, she was one of four chefs chosen to represent Georgia as part of the state's Georgia Grown Executive Chef Program. Field Peas to Foie Gras: Southern Recipes …
From amazon.com


DUCK FOIE GRAS TERRINE OR TORCHON | D'ARTAGNAN
oth foie gras terrine and foie gras torchon are named for the vessels in which they are cooked. Many classic recipes get their names this way; the iconic cassoulet is named for the cassole (a clay pot), and the word “casserole” is from the French for “sauce pan,” in which it is assembled and cooked. Read on to learn how foie gras terrine differs from foie gras …
From dartagnan.com


WHAT IS FOIE GRAS, AND WHY IS IT BEING ... - FOOD AND RECIPES
Jan 06, 2020 · New York City is currently home to about 1,000 restaurants that serve foie gras, but on Oct. 30, 2019, the City Council voted to ban the dish beginning in 2022. New York will join California, Australia, India and numerous other places that prohibit foie gras for animal rights reasons. Whole Foods took foie gras off its shelves in 1997.
From recipes.howstuffworks.com


TERRINE DE FOIE GRAS DE JOëL ROBUCHON - RECETTES PLAT
Découvrez cette recette de Terrine de foie gras de Joël Robuchon. Signée, Joël Robuchon, cette recette de terrine de foie gras est une valeur sûre. Apprenez à déveiner votre lobe de foie gras, à l’assaisonner et à le cuire dans une terrine, à filtrer sa graisse. A préparer au …
From recettesplat.com