Quick Homemade Foie Gras: Norbert Tarayre’s Foolproof Method Unveiled!

Whether it’s foie gras cooked in a towel, poached in white wine, or steamed, forget the long and complicated methods: if you’re in a hurry, there’s a much simpler way. For the holiday season, Norbert Tarayre offers the fastest and easiest homemade foie gras recipe. This is a recipe the chef used when he worked in London at a restaurant serving 200 covers a day: “It saved time and was a real hit!“, the chef reveals in his YouTube video. Not only is it quick, but it’s also foolproof, he assures. So, are you ready to take on the challenge for Christmas?

Norbert Tarayre’s Quick Foie Gras Ingredients

The chef recommends choosing already deveined raw foie gras lobes to speed up the process.

• 2 lobes of raw foie gras
• 40 g of port or Marc de Bourgogne
• Fine salt and freshly ground pepper

Preparing Norbert Tarayre’s Quick Foie Gras

For this recipe, you’ll need two heat-resistant glass dishes or containers, special cooking plastic wrap, aluminum foil, and… a microwave. Yes, this cooking method is perfectly suitable for foie gras, the chef assures. You’ll notice that it barely releases any fat during cooking, he observes in his video.

1. Season the bottom of each dish with salt and pepper. Place the foie gras lobes on top, season again, and cover with a splash of port or Marc de Bourgogne.
2. Cook in the microwave for exactly 3 minutes—no more, no less. “Don’t worry if the foie gras is still tender after cooking; it will firm up as it cools“, the chef notes.
3. Next, place each lobe of foie gras on a large sheet of special cooking plastic wrap. The flesh might fall apart a bit, which is normal, the chef reassures. Tightly wrap them in the film to form two nice parcels.

4. Tie the ends with string, wrap in aluminum foil, and refrigerate overnight.

The next day, your semi-cooked foie gras will be ready to slice and serve at the appetizer!