Already thinking about the festive season? Of course, the essential Christmas recipe is foie gras. And this year, you've decided to prepare the foie gras yourself? Learn all about cooking and preparing homemade foie gras!
Foie gras is practically a Christmas must, isn't it? And you're thinking that a home-made foie gras will be much better than an industrial foie gras? Well, you're right! First of all, opt for a whole foie gras: it will be easier to prepare the Le Parfait recipes, and above all easier to cut into pretty slices. Before sterilising foie gras, the nerves or veins need to be removed. This is called deveining the foie gras (or dénerver un foie gras): break it into large pieces and gently pull out the few red veins.
After seasoning to taste (salt, pepper, etc.), pack the foie gras into the jar, but not too tightly. You can now cook it in the jar for 45 minutes at 100°C. For the recipe, click here. Your festive menu will be just as original with a foie gras terrine, or even a foie gras mousse. To accompany foie gras, we recommend gingerbread, onion compote or fig jam: combining sweet and savoury is the secret of a successful Christmas meal.
