Make your own foie gras: the new little pleasure of the end of the year

For the end of year festivities, opting for homemade foie gras creates a pleasant surprise, especially if you are not very good at cooking. Indeed, with good advice and an effective recipe, making a successful foie gras is within everyone’s reach. Follow this guide.

Some advice for choosing your foie gras

First of all, you should get fresh foie gras from a local producer or frozen in a hypermarket. Thus, several criteria can be asked when buying, starting with the source of the foie gras, which is generally goose or duck. But since you want to prepare it yourself, you just have to choose veined foie gras. Then, you also have to choose the quality that can meet your culinary requirements. On this point, the choice is between the following qualities: extra, 1st choice and all-round. However, whether you are a starred chef or a beginner, choosing the extra quality makes it easier to succeed in a homemade foie gras recipe. Speaking of weight, avoid foie gras weighing more than 500 grams, as they will be loaded with a lot of fat cells. This can melt during cooking and considerably reduce the estimated quantity in a recipe. And finally, about texture, favour uniform foie gras.

Tips for successful deveining

Guessing is an important step in the success of a homemade foie gras recipe. So, if this is your first guessing game, pay attention. Get a PVC or glass board to perform the operation. Next, separate the two lobes of the foie gras by pulling it from both sides. The main vein with its venous system should thus appear, try to pull them gently to remove them all at once. For the small veins on the other hand, you must remove them one by one. Pieces of foie gras can then fall out, which is very normal, just place them inside and fold the foie gras. If the operation takes time, put the foie gras in the fridge from time to time to prevent it from melting.

Recommendations for preparing and cooking foie gras

There are a multitude of ways to cook foie gras, however, a recipe needs its specific cooking to be successful. With this in mind, depending on the recipe, you may need to cook it in a terrine, canned or steamed. Generally, foie gras is marinated with other ingredients before cooking, but in some cases great chefs do it during the resting time after cooking. And knowing that this initiative was taken in view of the end of year festivities, accompany the tasting of red wine or liqueur. This allows you to appreciate the homemade foie gras recipe at its true value.

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