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Preserved Truffled Foie Gras

Foie gras is the fattened liver of ducks or geese.
Pouched in a jar  foie gras has a melt-in-the-mouth texture and subtle and delicate taste.

Foie gras  0,5 lb.
Truffle pate 2 tbs.
Truffled salt.
Ground long pepper.

Separate two lobes of the liver.

Remove the blood vessels.

Sprinkle with salt, pepper, and generously cover pieces with truffle pate.

Tightly fill preserving jars with foie gras pieces.

Seal the jar. Put in refrigerator for 24 hours to marinate.

Put the jar in a large pot on a board to prevent the jar from touching the direct heat.
Put cold water. Water should cover about two thirds of the jar.

Bring to a boiling point and keep cooking for 10 minutes on low.

Turn off and let it stand for 10 more minutes.

Remove and allow to cool completely.

Store in refrigerator for at least 2 days before use to develop the flavor.
If unopened, it will be good for 3-4 months.

To enjoy the foie gras at its best consume within 3 days of opening.

To serve, remove excess fat, spread on a piece of toast with fig jam.




( 1 comment — Leave a comment )
May. 27th, 2013 11:44 am (UTC)
What a treasure! Silly question but is there any left? ;-)
( 1 comment — Leave a comment )