A luxurious – if sometimes controversial – delicacy from south-west France, foie gras is something that you might order as a special treat in a restaurant. This expensive ingredient also is also a great choice for a dinner party menu but it can be difficult to cook at home. Avoid a costly disaster by cooking foie gras sous vide. Due to the low temperature it uses, this technique prevents overcooking and guarantees a perfect result every time, provided that you use the best quality foie gras you can find. If you use poor quality foie gras, it will probably lose its shape during cooking.
- Preheat the water bath to a temperature of 58⁰C.
- Using a sharp knife, separate the two lobes of the liver and cut each one into rounds approximately 3cm in thickness.
- Seal each slice inside a separate small vacuum bag.
- Place the bags in the water bath and leave to cook for 15-20 minutes.
- Once cooked, take the slices out of the vacuum bags and dry on kitchen paper.
- Lay the cooked foie gras on a metal tray and cook with a blowtorch until caramelised. Keep turning the slices to ensure that they brown evenly on all sides.
- Add a pinch of sea salt to season and serve.
Foie gras is delicious cold as well as hot, especially when served as part of a terrine or ballotine, such as Alan Murchison’s Foie gras with rhubarb and duck breast.
You could use your foie gras to make Chris Horridge’s Beef fillet, foie gras, parsley purée and Madeira sauce, a hearty dish which would suit an intimate dinner with friends or an important romantic occasion. For an impressive but easy starter, try Vineet Bhatia’s Spice-seared foie gras, wild mushroom naan and fennel-mango chutney salad, which uses fresh Eastern flavours to offset the richness of the foie gras.
Recipe courtesy of www.greatbritishchefs.com