Every week, the Cabaret de Licques welcomes its guests for a dinner show in the North of France. On the menu, a true parade of flavors awaits you. Among the dishes that delight discerning palates, one in particular is a unanimous favorite among our guests: the homemade foie gras. To allow you to extend the magic of your cabaret evening, our chef shares some of his secrets for choosing and preparing our foie gras at home.
Choosing your foie gras wisely
This first step is essential to the success of your recipe. Preferably choose fresh foie gras lobes weighing between 400 and 600 grams. You will find a wide selection of duck or goose foie gras from the Southwest at local farmers’ markets. During the Christmas holidays, opt for a local foie gras available for sale at Licques Volailles.
How to season your foie gras?
Foie gras must be seasoned with salt and pepper[/caption] Season the livers using the following proportions: for 1 kilo of raw deveined duck foie gras: 13 g of salt / 4 g of pepper / 3 g of sugar / 5 cl of a spirit of your choice. If you add alcohol (cognac, armagnac, or a sweet wine such as Coteaux du Layon), let it rest for one hour for absorption. Finally, place the livers in an ovenproof terrine dish.
3 methods for cooking foie gras
Cooking foie gras in a bain-marie
Place the terrine in a hot bain-marie. Place in a preheated oven and cook at 120°C for 30 min. Remove from the oven and place in a container with water and ice cubes for one minute to stop the cooking process. Press the foie gras to bring the fat to the surface and let it rest in the refrigerator for at least 24 hours, between 1°C and 4°C.
Cooking foie gras in the oven without a bain-marie
Preheat your oven to 110°C. Bake for 40 to 45 minutes. Remove the dish from the oven and degrease by removing the excess fat with a spoon. Place a weight on the terrine (parchment paper + ceramic baking beans). Let it rest in the refrigerator for at least 24 hours, between 1°C and 4°C.
Cooking foie gras sous-vide:
Vacuum-seal your terrine using a vacuum sealer. Place in a preheated oven and cook at 72°C for 35 min. Remove from the oven and place in a container with water and ice cubes for one minute to stop the cooking process. Let it rest in the refrigerator for at least 24 hours, between 1°C and 4°C.
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What is the difference between cooked and semi-cooked foie gras?
It is all a matter of temperature! It is quite simple.
- Foie gras is cooked between 90 and 110°C; it undergoes a preservation process known as appertization (an industrial process). When placed in a glass jar, this cooking method creates a preserve, and the foie gras can be stored at room temperature.
- Foie gras is semi-cooked between 65 and 90°C; it undergoes a preservation process called pasteurization. It is a semi-preserve that must be kept cold.
Which condiments should accompany your foie gras?
Served plain, foie gras can stand on its own, but it can also be accompanied by various fruit chutneys, red onion compote, apricots, or a sweet wine jelly such as Sauternes or Monbazillac, for example. To further enhance your plate, add a good country bread or a sesame bread, preferably homemade. Above all, avoid industrial sliced breads!
Our chef's tips for showcasing your foie gras
- To create a marbled terrine, sear your raw foie gras lobes in a very hot pan. Season them, then cook them as you prefer.
- For a beautiful, even texture after cooking, place the outer side of the first liver against the bottom of the terrine, and conversely, the outer side of the last liver facing upwards.
Come and discover our foie gras during a weekend on the Opal Coast and a dinner show at our Cabaret in the Nord-Pas-de-Calais.
