French speciality

By Luc and Henri

Foie gras

Foie gras is a food product made with duck or goose liver. They have been specially fattened. By
French law, foie gras is defined as the liver of a duck or goose fattened by force-feeding,
Foie gras is a popular and well-known delicacy in French cuisine.


-Ingredients (for 8 people):

- 400 g of fresh foie gras (soft texture)
- 3 teaspoons of salt
- 1 teaspoon of black pepper
- white port: 3 cl
- semi skimmed milk 20 cl
- water 20 cl

-Preparation of the recipe:
- preheat oven ( 160)
- mix together salt and pepper
- soak the foie gras in milk and water
- separate the liver into 2 separate lobes that you have to open like a book.
-with the tip of a knife, pull the veins out.
- re-form the lobes
-Once deveined, salt it and pepper it. Rub the mixture of salt and pepper.
- sprinkle the port over it and leave it until the following morning
-press the foie gras into your terrine mould
- cook in a bain marie in the oven for 15/20 minutes
- let it cool down
- remove the fat and put it aside
-put it in the fridge with a weight on top of it until the morning
- then in the morning re heat the fat pour it on the terrine.
Once cooled slice it and serve with toasted brioche and sweet wine.
:o)