Making your own foie gras is much cheaper and it is really possible to play with pleasant and original flavors, with real satisfaction in presenting your terrine at the start of New Year’s Eve: “It’s me who did it ! ”
On the budget side, it is a significant argument especially in this Christmas a little special. Raw foie gras can be bought at around 50-60 euros per kilo, of good quality, while transformed into a foie gras terrine, it costs 120-150 euros per kilo. The price double or triple. However, there is not a lot of added value and time to spend making foie gras. You might as well do it yourself, it is not at all complicated contrary to what people think.
The utensils to use
It is necessary :
- A semi-cooked foie gras.
- No complicated technical utensils, just a trick without a thermometer, which consists of using a kitchen probe.
- Plastic wrap paper.
- A large pot of water.
- A scale.
Cooked, semi-cooked, in blocks, preserves and jars …
There’s a whole variety of denominations. Small reminders on conservation:
Preserves : the foie gras is cooked. To ensure long conservation, it is necessary to fill in or sterilize the foie gras. There are DLCs of several months or even years. It is cooked at least at 100 ° C, the texture will be quite firm. In canned foods, at high temperatures, the foie gras will lose a lot of its fat.
It is better to forget the “first price” preserves.
A liver in block means “reconstituted”, it is various mixed livers, water, which thus gives a mixed texture. This emulsion, admittedly fine, is not the liver lobe directly processed.
Homemade or artisanal jars: the cooking is at least at 85 ° C, the BBD is several months.
It is easy to make, you have to take a lobe (or a piece), season it, place it in the jar (type bean jar, jam, etc.), close and cook like a can.
The half-cooked: it is necessary to cook up to 55-60 ° C degrees approximately. The conservation is several days or weeks. The still pink color, the very tender texture, just cooked, allows the liver to still retain a lot of fat, hence the smoothness.
Choose your liver
You have to choose a beautiful whole lobe, there are now deveined livers, it is very practical. Otherwise, with your thumb, gently peel off the veins and remove them.
Tip: work the foie gras at temperature so that it is flexible and not brittle.
It must be weighed before because it is necessary to be rigorous on the seasonings. Decide on a marinade or not, alcohol or not. The texture of the liver is not very fibrous (not like a muscle), it is dense, it is very fatty, so the aromatic molecules will have a great deal of difficulty entering the flesh and flavoring it.
Marinating is customary, but it is better to bet on good seasoning and immediate cooking. Once the terrine is made, it must be left to rest for at least 4 days before consuming it. In this way, the aromas diffuse, become homogenized, and the texture is transformed a little further.
It’s sort of mature.
Putting a piece of butter in alcohol does nothing. The products do not mix, there is no affinity between water and fat. The alcohol aromas will not go into the butter. Putting foie gras in cognac is pretty much the same.
Regarding affinity, if you put the foie gras in a perfumed fatty substance, such as hazelnut oil, then there is the migration of the hazelnut flavors in the liver, it is much more efficient. If you want to marinate, do so in scented oils. Bread with dried fruits, homemade hazelnut foie gras would be a good proposition.
How much salt and pepper
Seasoning side, you have to be precise. 10 to 12g of salt per kilo, 2g of pepper, 2g of sugar. Buy a small, precision scale. (First price around 10 euros). This will be used for pastry, agar-agar etc …
Take the lobe, delicately disintegrate it, season it with the correct weighings. It is also possible to add spices such as nutmeg, mix of Christmas spices, smoked pepper, etc….
It is then necessary to wrap everything, tightly in a food film, to carry out 2-3 turns to make the ballotin waterproof.
Ready for cooking!
The trick without the thermometer is replaced with a kitchen probe. To use it, it must be planted in the lobe, and steamed, in an oven, or in a water bath until reaching 58 ° C at heart for example. Between 55 ° and 65 ° is very good.
The trick is to take a very large pot, boil a very large amount of water. When the water is off, turn off the heat, immerse the foie gras in it, keep it under water with a cover or with a plate, and let it cool. It will cook slowly, at falling heat, by convection. It is possible to reach 60 ° C at core.
The secret is to make the largest Dutch oven possible.
When it is cool, take the ballotin out of the water, place it in the refrigerator and then wait at least 2 days.
Keep this homemade product
You have to work with a suppressant, so you have to be careful with germs and storage. In addition, it will also cook at low temperatures, so it is essential to have a good product, not to break the cold chain, and to avoid storing it in the refrigerator for too long. This is why marinades for a day or two are not recommended because it is not very reassuring for this product.
The liver well packed in its natural fat keeps very well after 1 to 2 weeks. You can train for the next few days, you can taste and adjust the seasoning, etc… You can make your foie gras on the weekend of December 18 for New Years Eve.
A healthy food
On the health side, it is not really a “health” food. Foie gras is a high calorie food, so it is with reason and moderation that it should be consumed. There are around 500 kcal per 100g, so like chocolate in terms of calories. Almost 50% lipids and a high salt content.
There are 25% monounsaturated fatty acids and few saturated fatty acids, so it’s much better than most (pork) cold cuts like dry sausage. On the other hand, we must remain reasonable on the quantity, even if it is Christmas.