Are you already having a holiday meals at the end of the year? Obviously, the essential Christmas recipe is foie gras. And this year, have you decided to prepare the foie gras yourself? Learn everything about cooking and preparing homemade foie gras!
Eating foie gras is almost compulsory at Christmas, right? And you tell yourself that a homemade foie gras will be much better than an industrial foie gras? As you are right! First of all, favor a whole foie gras: it will be easier to make the recipes Le Parfait, And above all easier to cut pretty slices. Before sterilizing a foie gras, the nerves or the veins should be removed. It is called that develop the foie gras (or to exempt a foie gras): break it in large pieces and pull gently on the few red veins.
After seasoning it according to your taste (salt, pepper, etc.), tamp without excess in your jar. You can now cook it in a jar, 45 minutes at 100 ° C, for the steps of the recipe Click here. Your party menu will be just as original with a terrine of foie gras, or even a foie gras mousse. As an accompaniment to foie gras, we recommend gingerbread, onion compote or fig jam: marry sweet and salty is the secret of a successful Christmas meal.
