Vacuum-Cooked Foie Gras

Course:

Appetizer

Practical information

Prep time

40 min
Cooking

45 min
Difficulty

Pause

2 h 30
Ready in

3 h 55
Price

Recipe
Comments (0)

If not used in a day or so, the cooked foie gras may be frozen in its bag. Defrost in the refrigerator before cutting.

Recipe's Ingredients

1 frozen duck foie gras, at room temperature
very coarse, freshly ground black pepper
130 g fine salt

30 g salt with 0.6% sodium nitrite
1 l cold water

Recipe preparation steps
1

Prepare the brine (with water and two salts) and set aside in a bowl just large enough to hold the liver.
2

Remove the foie gras from its package and place it on a clean work surface. Carefully separate the two lobes of the liver. This recipe can be completed with either a single large lobe or two small lobes. If using the large lobe, reserve the smaller lobe for other purposes. If using two small lobes, reserve the large lobes for other purposes.
3

Place the lobe on the work surface with the smooth side up. Cut a narrow, 3/16" to 3/8", band from the long, narrow edge of the liver and set aside. Turn the lobe over so the smooth side is down. Starting with the exposed major duct, at the point where this lobe was joined to the other lobe, use the backside of a paring knife to gently push the liver away from the duct, all the time keeping the blade against the duct. In this manner the whole duct network can be exposed in a single layer. Using the side of the blade, or a finger, gently pull the entire duct from the liver and discard. In the same manner, remove the second duct network lying slightly deeper in the lobe than the first.
4

Place any scraps on the exposed surface of the liver and form it back into a cylindrical shape. Soak the liver in the brine at room temperature for 90 minutes. Remove the liver from the brine and drain on absorbent paper. Season generously with very coarse ground black pepper.
5

Place the lobe in a vacuum bag that is just wide enough for it. Also, there should be at least 2.3" to 3.1" of extra bag at the opening. Draw a vacuum on the bag and seal.
6

Preheat a "bain-marie" (double boiler) to 140ºF. Place the bag in the bain-marie and cook the liver for about 35 to 45 minutes to bring the internal temperature to 125ºF.
7

Upon removal from the bain-marie, use the edge of a counter or a baking sheet to move all of the liver to the bottom of the bag. Hang the bag by the loose end, over a rod, in a refrigerator until the liver is firm. The bag should hang loose so the liver firms up in a teardrop shape.
Ready !