Pt De Foie Gras
Indulge in the luxurious decadence of Pt de Foie Gras, a classic French delicacy that epitomizes gourmet sophistication. This rich pâté highlights the velvety texture and buttery flavor of fresh foie gras, intricately seasoned with a blend of salt, white pepper, sugar, and aromatic nutmeg. Elevated with a touch of cognac, the foie gras is gently baked in a traditional bain-marie to maintain its delicate integrity. After setting in the refrigerator, this culinary masterpiece is ready to be sliced and served alongside toasted brioche or crusty bread, with fruit preserves or chutney for a sweet and savory contrast. Perfect for intimate gatherings or festive occasions, this elegant dish will transport your taste buds straight to France.
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Recipe Information
Ingredients
- 600 grams fresh foie gras
- 500 milliliters milk
- 30 milliliters cognac
- 25 grams unsalted butter
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1 teaspoon granulated sugar
- 0.25 teaspoons ground nutmeg
Instructions
Place the fresh foie gras in a bowl of milk and let it soak for 1 hour to remove any bitterness and impurities.
Remove the foie gras from the milk and gently pat it dry with paper towels.
Carefully separate the two lobes of the foie gras and use a small knife to remove any visible veins or sinews. Work gently to avoid breaking the delicate liver.
Preheat your oven to 120°C (250°F).
In a small bowl, mix the salt, white pepper, sugar, and nutmeg. Rub this spice mixture evenly over both lobes of the foie gras.
Place the seasoned foie gras in a terrine or oven-safe dish. Pour the cognac over the top, ensuring it is evenly distributed.
Cover the terrine tightly with foil or a lid and place it in a deep roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the terrine. This creates a bain-marie (water bath) to ensure gentle cooking.
Bake in the preheated oven for 40–45 minutes or until the internal temperature of the foie gras reaches 50°C (120°F).
Carefully remove the terrine from the water bath. Using a weight or heavy plate, press the foie gras gently to remove excess fat and compact the pâté. Allow it to cool slightly, then refrigerate for at least 12 hours to set.
Before serving, remove the terrine from the fridge and allow it to sit at room temperature for about 20 minutes. Slice into portions and serve with toasted brioche or crusty bread, along with fruit preserves or chutney if desired.
Nutrition Facts
Calories |
3317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.9 g | 428% | |
| Saturated Fat | 142.0 g | 710% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 2922 mg | 974% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 29.4 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 705 mg | 54% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2097 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
