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Duck foie gras sous vide

Foie gras is a popular and well-known delicacy in French cuisine. It is regarded as a gourmet luxury dish. In France, it is mainly consumed on special occasions, such as Christmas or New Year’s Eve 

plating foie gras

Its flavour is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. We are making a terrine that is mi-cuit and is perfect for a starter or with aperitif on toasted brioche bread.

Interest in alternative production methods has grown recently due to ethical concerns in gavage-based foie gras production. Such livers are alternatively termed fatty goose liver, ethical foie gras, or humane foie gras. Currently, one of the few producers in the world of patented and certified goose and duck livers without force-feeding, but up to the same standards as the traditional foie gras is the German company Foie Royale. Many Michelin star chefs use this product.

Before you start preparing this dish, also read how exactly the sous vide technique is working

plating foie gras

Duck foie gras sous vide

Foie gras is regarded as a gourmet luxury dish.
0 from 0 votes
Prep Time 1 hr
Cook Time 48 mins
marinating time 12 hrs
Total Time 13 hrs 48 mins
Course Appetisers & Starters, Meat & Poultry
Cuisine French
Servings 8 people
Calories 98 kcal

EQUIPMENT (click pictures for details)

Digital scale
Vacuum machine
Sous vide precision cooker

Ingredients
 
 

  • 500 gr deveined duck foie gras

Dry seasoning:

  • 7.5 gr salt
  • 1 gr white ground pepper
  • 4 gr sugar
  • 0.3 gr 4 spices blend
  • 0.1 gr ground nutmeg

Liquid seasoning:

  • 25 ml white port wine
  • 25 ml cognac

Instructions
 

  • Devein the foie gras.
    deveining foie gras
  • Place a double layer of cling film onto the working station, then place the deveined foie gras on top.
    adding seasoning to foie gras
  • Combine the dry seasoning with the cognac and Port wine and place over the foie gras.
    adding seasoning to foie gras
  • Wrap and stretch the cling film around the foie gras to shape a sausage.
    shaping the foie gras
  • Refrigerate for 12 hours (overnight).
  • The next day place the roll in a vacuum bag and seal it properly before refrigerating.
    vacuum machine with foie gras
  • Heat the water bath to 58°C for sous vide cooking.
    sous vide precision cooker
  • When the water reaches this temperature, immerse the foie gras completely for 48 minutes.
    immerse product in water bath
  • After cooking, transfer the foie gras vacuum pack into iced water to stop the cooking process and then refrigerate.

Notes

  • Weigh the quantity of salt, sugar and pepper with a precise kitchen scale.
  • Choose the alcohol that you prefer such as red Port wine, whiskey, Pineau des Charentes or Rivesaltes (the last 2 are more sweeter).
  • Before the duck fat goes completely solid, I like to open the bag, drain out the fat and wrap the foie gras onto a new cling film while shaping it.

Nutrition for 1 portion

Calories: 98kcalCarbohydrates: 5gProtein: 10gFat: 3gCholesterol: 322mgSodium: 451mgFiber: 1gSugar: 1gVitamin A: 19374IUVitamin C: 3mgCalcium: 27mgIron: 19mg
Tried this recipe?Let us know how it was! #culinaryambition

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