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Recipe Duck foie gras with fleur de sel

This year, you have decided to cook for yourself for a 100% homemade New Year's Eve? You want to prepare duck foie gras yourself, but you want to give a special taste to this festive dish? Then try duck foie gras with fleur de sel!

Foie gras de Canard à la fleur de sel
Watch video
Preparation time:
30 minuti
Heat treatment time:
45 minuti
Difficulty:
Community rating:

Ingredients

Number of persons: Several
  • 1 duck foie gras of 500 g
  • Fleur de sel
  • 1 pinch of caster sugar
  • Pepper
    (N.B.: The seasoning salt, pepper, sugar, depends on each person's taste)

Recommended products

We recommend: Le Parfait Terrines Familia Wiss> Terrine - 200 g (Diameter: 82)

Preparation

  1. Prepare the foie gras. Using a sharp knife, remove the veins, clots and greenish parts of the liver.
  2. Mix the fleur de sel, pepper and a pinch of caster sugar.
  3. Massage the liver with this mixture then place it in the terrines, pressing gently to expel the air up to 2 centimeters from the edge.
  4. Close and immediately proceed with the heat treatment, 45 minutes at 100°C.

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12 comments

Avec ce temps de cuisson, on obtient un foie gras mi-cuit. Conservation obligatoire au réfrigérateur jusqu’à 8 mois. Pour avoir le maximum de saveur, ne pas consommer avant deux mois après la fabrication et 6 mois après. Par expérience, on perd du goût après 6 mois au frigo, mais cela reste largement consommable.

jean-pierr jeudon

Bonjour,
Avec 45 minutes quelle cuisson du foie obtient-on ?
comment stocker les bocaux de foie gras et combien de temps ?
Merci pour vos réponses.

Mathieu Barquin

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