Foie Recipe
Make Foie Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Foie Preparation
Method
Foie Cooking Instructions
- 1
Prepare the Duck Liver
Gently rinse the liver under cold water, then pat it dry with paper towels.
- 2
Season the Liver
Sprinkle salt and white pepper evenly over the surface of the liver. Make sure to cover all sides for balanced seasoning.
- 3
Marinate
In a mixing bowl, combine the Port wine and cognac. Place the seasoned liver in the bowl, ensuring it’s submerged in the marinade. Cover with plastic wrap and let it marinate in the refrigerator for at least 2 hours, preferably overnight.
- 4
- 5
Bake
Transfer the liver to a baking dish. Pour the reserved marinade over the liver and cover the dish with aluminum foil. Bake in the preheated oven for 30 minutes.
- 6
Rest and Slice
Once cooked, remove the dish from the oven and let it rest for at least 15 minutes before slicing. This will help retain the juices and flavor.
- 7
Prepare the Brioche
While the liver is resting, toast the brioche slices until golden brown. This will add texture and flavor.
- 8
Serve
Serve the sliced foie gras on top of the toasted brioche, accompanied by a dollop of fig jam and a sprinkle of fresh thyme for garnish.