Sous vide foie gras – Of course, the purest way to taste foie gras is to sir a steak off of a fresh lobe in a turboheated cast iron pan. But if you’ve never cooked foie gras – or if you want to prepare it ahead of time and serve it whenever you want – I present the best, easiest and most delicious sous vide foie gras recipe. It’s foolproof.
If you’ve never cooked foie gras before and are looking to give your guests a taste of it, this is the recipe to try!
Of course, you need a circulator. It is a sous vide recipe, after all!
Vacuum packed foie gras cloth – crazy easy!
Sous vide foie gras: try it and leave your comments!
- Immersion heater
- Plastic wrap
- Aluminum foil
- 1 lobe of fresh foie gras – between 500 and 750 g
- Salt and pepper
- 15 ml Calvados – optional
- White pepper from the mill
- Fine sea salt
- A large bowl
Mise en place
- Place all ingredients and equipment on your work surface.
- Measure out the Calvados.
- Grind the white pepper into a small bowl near your work surface.
- Gently and with your fingers, open the liver and look for veins. If you find any, remove them.
- The liver should now be in pieces on your work surface.
Method
- Season with a pinch of salt and a small pinch of ground pepper.
- Place in a large bowl.
- Pour the Calvados over the liver.
- Knead with your fingers. If you feel any pieces offering more resistance, rub them to make them smoother.
- Once the mixture is almost smooth, wash your hands.
- On your work surface, lay out a long sheet of plastic wrap.
- Then lay a second sheet, this one about halfway down the length of the first, so that they overlap horizontally.
- Pour the liver in the middle and down the length of the film.
- Then bring the side away from the film towards you and shape the liver sausage into a sausage about 40 cm in diameter.
- Then roll up like a candy.
- Roll the liver and its plastic wrap in a long sheet of aluminum foil and seal as best you can.
- Put in the fridge for at least 3 hours.
- Preheat your immersion heater to 80°C.
- Put the whole package in for 7 minutes.
- Then stop the cooking in a large bowl of water and ice cubes.
- After a few minutes, remove the package from the water and refrigerate for at least 24 hours.
Presentation
- Place a knife in hot water to warm it up.
- Remove the liver from the refrigerator.
- Remove the aluminum foil.
- While the liver is still in its plastic wrap and using the heated knife, cut slices of 5 to 8 mm thick.
- Serve on melba toast with two or three grains of fleur de sel or a tiny amount of onion jam.
Or try this liver to adorn a tournedos rossini…
READ MORE: American style Pulled Pork recipe. Click here!
This is the most delicious food I’ve tasted in my life!