FOIE GRAS: SUCCULENCE AT HAND

For the holidays, succumb to the incomparable flavor of foie gras at its best!

Cooking foie gras in a terrine is astoundingly simple. No terrine on hand? A small hollow porcelain dish will do or, even better, a jar for preserves. In this recipe, no need to marinate the liver in ad- vance, which is why it is very convenient for end- of-the-year celebrations. A 450 g vacuum-packed fresh foie gras lobe is suitable for 4 guests if you want to serve it as a starter with a salad and chutney. But it’s enough in addition to all the other good things on the Christmas table.

First, take the liver out of the refrigerator 20 minutes before preparation.
It will be soft and easier to handle. Add salt and pepper on all sides of the liver. The amount of salt may seem like a lot, but don’t be afraid, salt is essential as the liver is a bit bland.

Place the liver in the terrine, smooth side up, and add the rum.
Place a large, deep dish in the oven with hot water to prepare for a bain-marie. The oven is preheated to 120° C. Wait about 20 minutes for the water to heat up.

Place the terrine in the bain-marie. The water should rise to three-quarters of the bowl. If not, add a little boiling water.

Cook the liver for 30 minutes at 120 ° C. Once the liver is cooked (it will have lost a lot of its fat), let it cool, then cover it with cling wrap.

Close the terrine and keep in the refrigerator for 24 hours before serving fresh, cut into thin slices.

Note

• I flavored my foie gras with aged rum… be careful, you have to be very light in your hand so as not to hide the subtle taste of foie gras.

• What bread should you eat it with? Obviously this is a matter of taste. As far as I am concerned, I like country bread flavored with fig or plain. Some people like a slice of toasted gingerbread, in which case, prefer the one made especially for this use as it is less sweet.

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