The essential tip for properly preparing raw foie gras

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The essential tip for properly preparing raw foie gras




The essential tip for properly preparing raw foie gras


© Maison Lafitte
The essential tip for properly preparing raw foie gras

As the holiday season approaches, foie gras is on everyone’s lips. Do you know how to prepare it? We tell you what to do to transform a still raw lobe and festive food.

We like it as much on a slice of bread as in tasty preparations. Foie gras is available in many delicious recipes that we tirelessly bring out each year at our festive table. What if this year you made your own foie gras? Maison Lafitte, producer of Label Rouge certified foie gras since 1920, shares with us its traditional recipe for preparing a raw lobe. Simple and effective: here is the recipe.

How to prepare raw foie gras?

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Before you start, consider buying a lobe of duck foie gras, preferably already deveined to chew on the job. 1 half lobe is sufficient for 3 people. All you will need to season your room and give it all the flavor it needs is coarse Guérande salt, freshly ground pepper and 5 berry mixture. These ingredients are the three most commonly used in the hand preparation of the liver by the cooks of Maison Lafitte. All this exceptional taste is in a light seasoning which will not attenuate the flavors of the foie gras. Once the ingredients are together, here are the steps to follow to prepare your lobe, at least 72 hours before serving it:

1. Surround the lobe, previously peppered, with a woven compress.

2. Place it on a bed of coarse salt in a small hollow dish. Cover it entirely with 1/2 cm of coarse salt.

3. Film and leave in the fridge for a day (allow about 1 hour for 30g).

4. Rid the liver of its salt, wipe dry, remove the compresses.

5. Film and refrigerate for 48 hours.

6. Take out of the fridge 30 minutes before tasting.

7. Cut into thin slices and toast on small toasted baguette slices or arrange on a salad.

8. Add a turn of freshly ground pepper and the 5 berries to enhance the flavor of the liver.

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All the other ways to prepare foie gras

There are a myriad of ways to prepare duck foie gras. Depending on whether it is raw, canned or cutlet, the treatment varies. For fresh foie gras in escalope, Maison Lafitte recommends slicing it 1 to 1.5 cm thick, primarily in the large lobe. Then heat a non-stick pan and brown the cutlets over high heat, without adding fat (1 to 2 minutes maximum on each side). If you want to can it, salt and pepper each side of the liver (counting 12g of salt and 2g of pepper per kilo). When putting in a jar, just pack the liver lobe (s), taking care not to overfill the container. Remember to close the capsule tightly. You will then need to place the jar (s) in a sterilizer, fill it with cold water and bring to the boil for 45 to 60 minutes at 100 ° C. In this format, foie gras can be kept for 2 to 5 years, cool and protected from light. It is best to wait at least 6 months before consuming it. Remember to stick labels with the name of the product and its date of manufacture on the jars.

Read also :

Foie gras: 10 common mistakes you might make

Foie gras in the microwave: our advice and recipes for success

What to do with a block of foie gras: 10 festive and gourmet recipes

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