Unlock the Secret to Perfect Homemade Foie Gras with This Top Recipe!

Allow the liver to sit at room temperature for 1 hour, then gently separate the two lobes. Using a fork, remove the veins and scrape off any blood traces. Don’t worry about damaging the liver; it will reconstitute during cooking.

Combine the pieces, season with salt (12 g per kilo of liver), pepper (3 g/kilo), and place in a bowl covered with plastic wrap to rest in the refrigerator overnight.

For added flavor, consider incorporating 4 cl of Pineau per kilo of liver.

On a work surface, lay out two sheets of plastic wrap (30×45 cm), one on top of the other. Cut the liver in half lengthwise.

Roll one half in the first layer of film, expelling as much air as possible. Tightly secure it into a cylinder shape and tie a knot at each end, then trim off any excess. Wrap this parcel again in the second layer of film.

Repeat the process for the other half of the liver.

Once securely wrapped, immerse the parcels in water heated to 80°C to cook for 10 minutes for a semi-cooked foie gras, or 15 minutes for a fully cooked one.

It’s crucial to constantly monitor the temperature, which may fluctuate between 78 and 82°C.

To better control the temperature, avoid overfilling the pot, heat the water on low, and add some cold water if the temperature rises too quickly.

Remove the parcels with a slotted spoon and plunge them into a bowl of ice water to halt the cooking process. Leave them for 30 minutes.

Then place them on a plate and let them rest in the refrigerator overnight.