Foie Gras terrine mi-cuit

Anova Culinary

Cooking foie gras in a terrine using the traditional oven method results in two things: a lot of very expensive fat and even more expensive, hard, overcooked liver. Cooking foie gras sous vide minimizes loss due to melting. (Personally, I found more than a 4x reduction in the amount of fat compared to the traditional oven method.) And the sous vide method allows foie gras to be cooked to your desired temperature throughout, even mi-cuit.

Author

J B

Prep Time: 73:00

Recipe Time: 01:00

Temperature : 134.6F / 57C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 57ºC / 134.6ºF
  2. Remove veins and nerves from the foie gras lobes. (Many recipes can be found online with detailed instructions for this step. My favorite is how Ariane Daguin does it in this video: https://www.youtube.com/watch?v=rRTc9dGN8jA.) Maintain liver pieces as large as possible.
  3. Mix salt, pepper, port and Armagnac in a small bowl. Drizzle mixture over the liver and, with clean hands, coat the lobes. Place the lobes into the terrine, pressing out as much air from between the lobes as possible. (Using a terrine serves to weigh the liver down and keep it submerged in the water bath.) Vacuum seal the terrine (without the lid). Refrigerate for 24 hours.
  4. Cook for 1 hour at 57.0 C (134.6 F). The final, cooked foie gras will feel gelatinous or even liquid.
  5. Place the terrine on an inverted pot. Cut a lower corner of the sealed bag and drain the liquid fat into a container for later use.
  6. Remove the terrine from the plastic bag and place it in an ice bath for about 15 minutes. Then cover the surface of the liver with plastic wrap and transfer the terrine to the refrigerator for 2 to 3 days before removing the liver from the terrine and serving. (Flavors will develop and mellow during this time.)

TIPS

  1. Cooked foie gras can be frozen. Cut into desired serving sizes, wrap individually in plastic wrap, and freeze until use.
  2. Store collected fat in the refrigerator. It can be used like ghee for savory cooking.