Lobe of raw vacuum-packed deveined duck foie gras (thawed)

Lobe of extra deveined, raw, vacuum-packed (thawed) duck foie gras
Traditionally raised, free-range ducks fed GMO-free cereal and grain corn.

Origin: Landes (France) or Castille (Spain).

What to do with your raw foie gras
Make your own delicious foie gras: in a cloth, in a terrine or in a jar… all year round or for the holidays!
Making foie gras is not complicated, but it does require a little organization. It’s not really possible to do it in the morning for the evening in any case! So if you’re planning to make foie gras for a special occasion, it’s best to plan ahead.
For classic methods, allow 3 to 4 days. Less conventional methods can take up to 2 days.
In general, foie gras benefits from resting before eating.

The following recipes are for 2 lobes of foie gras of 500 g each, cleaned.

Canned foie gras
Thanks to canning, foie gras can be prepared several months in advance. It’s always nice to have a can of foie gras in your cupboard for impromptu aperitifs! If you choose the method of conservation in a jar, you must be very careful about the times and temperatures of cooking and especially about the cleanliness of the operations!

Seasoning:
2 level teaspoons fleur de sel, ½ teaspoon ground pepper, ½ teaspoon caster sugar. Procedure: Rinse seals, jars and jar lids with boiling water. Preheat your oven to 90°C. Season the lobes. Pack each lobe into 1 jar. Close the jar with the seal and the lid. Arrange the jars in a Dutch oven, securing them with a cloth to prevent them from shifting. Cover with cold water and bring to a boil. Bake at 90°C for 1 hour. Take the pot out and let the water cool to room temperature. Take the jars out and put them in the fridge for at least 2 days before eating. Otherwise, store the jars in a dark closet.

Foie gras en terrine
Foie gras en terrine is very tasty. Its flavor is fine, but it only keeps for about 2 weeks in the refrigerator.

Seasoning: 2 level teaspoons of fleur de sel, ½ teaspoon of ground pepper, ½ teaspoon of caster sugar. Optional: 10 cl of alcohol (port or armagnac).

Procedure: Lay the lobe flat, wide open on a sheet of aluminum foil. Mix salt, pepper and sugar and sprinkle the lobe with this mixture on both sides. Sprinkle it with alcohol. Pack into the provided bowl and pour everything on the foil into the bowl. Cover with plastic wrap and marinate in the fridge for 1 night. Preheat the oven to 100°C. Remove the plastic film. Place the terrine in an ovenproof dish. Boil water and pour it into the dish. Put the terrine and its water bath in the oven for 40 minutes. Leave to cool for 2 hours in the water bath. Tilt the terrine and remove the fat; set aside in a bowl in the refrigerator. Using a small board the size of the terrine placed on the liver, pack lightly and set aside in the refrigerator for 1 night. Keep in the refrigerator at least 4 days before tasting.