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In a few words
"I wish more cooks would prepare their own foie gras, whether goose or duck, at home.
The recipe is simple enough, although (as with anything else) the foie gras must be of good quality, otherwise it will melt too much during cooking.
Made properly, it is one of the most exquisite feathers in the cap of French gastronomy.
Some say that it was invented in Alsace around 1780 by Jean-Pierre Clause, who cooked for Maréchal de Contades, governor of the region.
In fact, under Louis XVI, foie gras pâtés from Strasbourg were already famous, and a man named Courtois is said to have prepared foie gras at least a decade earlier in the city of Périgueux.
Today the Périgord's foie gras terrine is one of the most famous in the world."
Forks and spoons 5
Cooking preparation
1 heures 20 minutes
Materials -
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Ingredients |
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Recipes
"Carefully spread apart the lobes of the liver and with the point of a small knife, gently remove the small veins that run through the center.
Season the liver, sprinkling it generously inside and out with the coarse salt and pepper.
Press the liver back together and gently fit it into the terrine.
Cover with aluminum foil and let marinate, refrigerated, for 2 hours.
Preheat the oven to 195° F
Place the terrine in a baking pan filled with enough water to come about halfway up the sides of the terrine.
Place in the preheated oven and cook for 1 hour.
Remove from the oven and let rest for 45 minutes.
Place a heavy cardboard or wooden template cut to fit the top of the terrine and weigh it down with a heavy object to pack down the liver.
Place in the refrigerator for at least 24 hours before serving.
Remove the liver from the refrigerator 10 minutes before serving.
Cut into 1/2-inch-thick slices and serve with slices of toasted country-style bread.
Note: There is no substitute for the pale silky livers of specially fattened ducks called for in this recipe; ordinary duck livers will not do.
There are a few farms in the United States that raise ducks as they do in the Périgord and these farms will ship the raw, vacuum-packed livers."
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"1 raw fattened duck liver, about 1 pound (see note)
1 teaspoon coarse salt
Pinch freshly ground pepper
Special equipment:
1 terrine slightly smaller than the duck liver" |
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