Ancestral tradition, foie gras is a must of the end of year celebrations! So why wouldn't you prepare it yourself? It's simple, much better and so much less expensive.

By looking a little, you will easily find fresh quality foie gras around 30 € per kilo (against 70 € per kilo for terrines of foie gras already ready!). Then you will need around thirty minutes to prepare it. The most complex task will be to denate it, that is to say to remove the veins and nerves from the liver, but do not worry, this is very well explained in video here: Video foie gras recipe.

Finally, you will only have to fill your terrines by tasting the foie gras well to reduce the air pockets as much as possible up to 2 cm from the rim of the jar, then to proceed to the treatment (sterilization) at 100 ° C specified in the recipe.

Thus, in around thirty minutes of preparation and forty for heat treatment, you will have your foie gras ready for the holiday season, to your taste and especially without preservative!

You will find in our Rubique Recipes, the traditional recipe From duck foie gras to fleur de sel Or if you want to bring a touch of originality, you can try the Armagnac version with our recipe for Armagnac foie gras terrine.

Why do we say that at Saint-Martin, the foie gras returns "? 
The Festival of Saint-Martin, celebrated on November 11, marks the return of foie gras to the famous markets with regional fat. It is indeed during this period that the first fatty livers arrive in the markets, hunting with the best goose or duck liver is then open! And to choose it well, make sure that its color is uniform, without task and slightly pink and that its texture is regular and fine. To the touch, firmness above all, without it being hard. So it's up to you!