Foie Gras Recipe
Make Foie Gras Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Foie gras and finishing
Water bath and serving accompaniments
Method
Foie gras and finishing
- 1
Prepare and season
Place the deveined foie gras lobe on a clean board. Gently press to flatten slightly and inspect for any remaining veins or blood — remove with the tip of a small knife if found. Using your fingers, rub the foie gras evenly with the sea salt, sugar and white pepper. Sprinkle the cognac and Sauternes over both sides and massage lightly so the seasoning distributes. Let rest 30 minutes at cool room temperature (or up to 2 hours refrigerated).
- 2
Pack into mold
Lay plastic wrap or parchment inside the terrine/loaf mold leaving enough overhang to cover. Fold the foie gras into the mold in one or two pieces so it fits snugly without large air gaps. If desired, roll gently and secure with butcher's twine to create a uniform shape. Fold over the wrap and press lightly to compact and remove big air pockets.
- 3
Weigh and seal
If you have a small weight or plate that fits the mold, place it on top to compress the foie gras slightly (about 0.5–1 kg of gentle weight). This helps render out excess fat and produce a smooth texture. Wrap the mold tightly with foil to keep water out during cooking.
Water bath and serving accompaniments
- 4
Preheat and prepare bain-marie
Preheat the oven to 250°F (120°C). Place the wrapped mold in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the mold (use approximately 1.0–1.2 liters of water depending on pan size). The water should be hot but not boiling to avoid shocking the foie gras.
- 5
Bake gently
Bake in the bain-marie until the center reaches 115–120°F (46–49°C) for a silky, slightly terrine-like texture, or 125–130°F (52–54°C) if you prefer firmer texture. This typically takes 25–40 minutes depending on mold size and oven. Check temperature with an instant-read thermometer inserted into the center.
- 6
Drain and press
Remove mold from oven and carefully take it out of the water bath. Open foil and drain off the rendered fat into a heatproof container (reserve for cooking — it keeps well refrigerated). While still warm, press the foie gras again with a weight or the lid to compact and remove air pockets. Allow to cool to room temperature (about 1 hour).
- 7
Chill and set
Cover the wrapped mold and refrigerate at least 12 hours, preferably 24–48 hours, to let flavors meld and texture set. The foie gras will firm up and any remaining fat will settle on top; if necessary, skim and discard excess fat before serving.
- 8
Serve
Remove foie gras from mold using the overhanging plastic or parchment and slice with a warm knife (dip in hot water and wipe between cuts) into 1/2-inch (1.2 cm) slices. Place slices on toasted brioche or country bread, sprinkle a few flakes of Maldon salt, and add a small spoonful of fig jam or onion marmalade if desired. Serve chilled with a glass of Sauternes.