4 ways to prepare your homemade foie gras
To undo one's foie gras
Do not hesitate to open your liver to the maximum after taking it out of the refrigerator and let it come back to room temperature. Remove the sticky ends, the nerves and the ends of the skin. Better to make the task easier and to recompose the block then!
Foie gras with milk
Use of milk to cook his foie gras allows to erase the asperities, but also to facilitate the denervation. Prepare your liver in a shell of salt (which will serve you to cook it naturally) and wait about a day. Scrape the layer of salt then soak your liver in milk for an hour before any operation: the recipe will be even more succulent and easy to achieve!
Foie gras with port
Instead of using milk, we can accommodate the foie gras with Armagnac, Port or Cognac. Take a tablespoon of alcohol and marinate everything for an hour. The aim is not to cover the taste of foie gras.
Foie gras cooked in a dish towel
To cook his foie gras to the towel, dip your block in milk, then in big salt. Then wrap it carefully in aluminum foil then a tight cloth and put it all in your fridge for 24 hours.
Foie Gras Semi-Preserved
Save and prepare your block foie gras. Season it and then wrap your piece in food film. After 12 hours in the fridge, it can be baked in a bain-marie for 30 minutes (between 80 ° C and 100 ° C).
Do not hesitate to open your liver to the maximum after taking it out of the refrigerator and let it come back to room temperature. Remove the sticky ends, the nerves and the ends of the skin. Better to make the task easier and to recompose the block then!
Foie gras with milk
Use of milk to cook his foie gras allows to erase the asperities, but also to facilitate the denervation. Prepare your liver in a shell of salt (which will serve you to cook it naturally) and wait about a day. Scrape the layer of salt then soak your liver in milk for an hour before any operation: the recipe will be even more succulent and easy to achieve!
Foie gras with port
Instead of using milk, we can accommodate the foie gras with Armagnac, Port or Cognac. Take a tablespoon of alcohol and marinate everything for an hour. The aim is not to cover the taste of foie gras.
Foie gras cooked in a dish towel
To cook his foie gras to the towel, dip your block in milk, then in big salt. Then wrap it carefully in aluminum foil then a tight cloth and put it all in your fridge for 24 hours.
Foie Gras Semi-Preserved
Save and prepare your block foie gras. Season it and then wrap your piece in food film. After 12 hours in the fridge, it can be baked in a bain-marie for 30 minutes (between 80 ° C and 100 ° C).
