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Our recipes

Retour

Lobe of "Foie Gras"
And discover "Royale de Foie Gras"



For about 6 guests

Ingrédients :
  • Duck “foie gras” 500 g
  • Refined salt 7 g
  • Pepper 1 g
  • Sugar 2 g
  • Chicken stock 2 liters
     

     

 

 

 

 

Preparation of the “foie gras” :
  • Leave the “foie gras” at room temperature for about 30 minutes.
     
  • Separate the two lobes and remove the main nerves from each one.
     
  • Weigh the seasoning very carefully.
     
  • Place the “foie gras” on a sheet of greaseproof paper, then sprinkle with the seasoning.
     
  • Place the two lobes one against the other, wrap them in a dish-towel.
     
  • Keep in a cool place overnight.
     
  • Bring the chicken stock to the boil, add the “foie gras” and cook for 45 minutes at 80°C.
     
  • Make a hole at 50°C for semi-cooked “foie gras”, at 60°C for fully-cooked “foie gras”.
     
  • Allow to rest in the liquid, then set aside to cool.
     
  • It is recommended to leave the “foie gras” in a cool place for 2 days so that it obtains a perfect texture.
     
  • Serve with seasonal fruit or vegetables.
     
 
Arnaud Nicolas
The secrets of our chefs revealed to you, a sight for sore eyes and a treat for the palate !
 
 

 

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