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Makes
1 log of foie gras
Author Notes
My boyfriend and I are for the time being spending our 2nd Christmas together at his household’s seaside home on the western soar of France. (I know, I the truth is bag a extremely evil existence). Now we bag got most efficient been right here one day, however already I gain myself one delicious recipe richer. While it is maybe indecent to admit, sooner than final night, I by no methodology regarded as as that one would possibly possibly maybe presumably develop foie gras at home. However you would possibly possibly maybe presumably! My boyfriend’s mother Isabelle, a veritable delight in trove of all things beautiful and French, has generously shared her recipe for the smoothest, most buttery foie gras I the truth is bag ever tasted. Her suggestion is to consume the very easiest-quality liver you would possibly possibly maybe presumably accumulate your fingers on. —Cristina Sciarra
Ingredients
1
raw “paunchy” duck or goose liver
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freshly grated murky pepper
1/2 cup
Cognac or Armagnac
2.2 pounds
great-grain sea salt
Directions
- Net net site the duck or goose liver on an ideal plate or reducing board. “Unfold” each formula of the liver. Together with your fingers and with a knife, fastidiously clutch away any white veins or connective tissue, with out making too many holes liver. Sprinkle the interior of each formula with freshly ground murky pepper sooner than folding the to two halves support on prime of every other.
- Pour the Cognac or Armagnac into a shallow bowl. Wet an ideal share of cheesecloth entirely, then wring it out and lay it on a flat surface. Net net site the liver on prime of the cheesecloth, and then roll the cheesecloth tightly across the liver. You love to bag it to resemble a log, so form it alongside with your fingers as you roll. Must you’re contented with the form, tuck the ends of the cheesecloth beneath.
- Within the course of the terrine, layer about 1 streak of sea salt. Net net site the cheesecloth kit on prime of the salt, and then duvet it entirely with the comfort of the salt. (The cheesecloth needs to be entirely covered on each sides, so be determined the terrine is mammoth ample that there would possibly be pickle to encase the liver entirely).
- Wrap the dwell of the terrine in plastic, and pickle it in the refrigerator for forty eight hours. (That is severe—decrease than forty eight hours and the foie gras received’t be “cooked,” longer than forty eight hours and you threat over salting it).
- After forty eight hours, clutch away the plastic wrap, and clutch out the cheesecloth. (The salt can even be reserved for one other consume.) Dust any excess salt from the cheesecloth, and then unwrap. Back the foie gras with effort de mie. (Or any buttery bread.)
Cristina is a creator, put together dinner, and day job true property developer. She studied literature, holds an MFA in Fiction Writing, and carried out the General Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City alongside with her husband–a Frenchman she met in Spain–and their candy murky cat, Minou. Note her writings, recipes, publications and photography at theroamingkitchen.com.
