Foie Gras with Truffles is a traditional recipe from Périgord. A famous food, exquisite, but expensive. Normally eaten at Christmas time as a treat for a special occasion. Or buy the wealthy as an indulgent ‘norm’.
The 2nd Christmas we spent in France was with a french family. His parents were coming for xmas dinner and he graciously invited his new English friends to sample their traditional Christmas ‘repas’.
What looked like raw foie gras was served first with fresh bread, I had never tasted it like that before, I had eaten tinned versions, but there was no comparison, it was very strong in flavour and very smooth.
I have to say it wasn’t bad
The worst thing to me was knowing how it was made (ie. force feeding geese to produce a very large abnormal liver.) Getting past that thought is a little uncomfortable, but not for most french, especially the farmers who produce this great delicacy.
There are special markets specially dedicated to selling this french delicacy all over France, but more so in the south-west of France as they are the largest producers in the country. They take great pride in analyzing why they consider there’s to be the best.
To me, the recipe to follow is a more palatable, presentation and I hope you will agree!
Serves:- 6-8, Preparation time:- 20 mins, (not including the time chilling) Cooking time:- about 35-40 mins
- 1 large raw foie gras (preferably goose liver as it is normally much bigger than duck’s liver)
- 15g or 1/2 oc of salt per 500g or 1lb of goose liver
- 1/2 glass of good quality cognac
- don’t be shy with the white pepper
- 1 truffle washed and sliced very finely
- 200g or 7 oz of pork fat
- In a large bowl, place the foie gras, salt, pepper and 1/2 the glass of cognac, knead in the mixture to help absorb the flavours.
- Put in the fridge for a day.
- Add the rest of the cognac an hour before you start cooking and return to the fridge.
- Pre-heat your oven to 200 deg or gas mark 6.
- Line a standard size terrine with the pork fat.
- Place the ingredients in the terrine, pushing it down for a compact fit.
- Slice the mixture down the middle and push in the sliced truffles.
- Push back together and cover with the pork fat.
- Cover the terrine and place in a bain-marie.
- Cook in the oven for about 35-40 mins.
When cooled down, put in the fridge, best served chilled with fresh bread