Foie Gras on Country Bread

Name: Foie Gras on Country Bread
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: France
Ingredients: 500 g of duck foie gras (raw, deveined); 5 g of salt; 2 g of white pepper (ground); 1 g of nutmeg; 10 ml of cognac (or Armagnac); country bread; fig jam (or onion confit); peppercorns (or coarse salt)

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Semi-cooked foie gras is served on a slice of toasted rustic bread. 🦆 Add fleur de sel and pepper. It is a simple appetizer.

Total time: 1 h 10
Prep: 30 min
Cook: 40 min
Rest: 12 h
Difficulty: Medium
Per person: €3.75

By the CookinBreak team

Ingredients 8

servings

Estimated cost €15.00

Equipment

Parchment paper
Oven
Knife
Terrine with lid

Instructions

Tap a number to check off the step, and a time to start a timer.

Take the foie gras out of the refrigerator and let it come to room temperature for about so it is easier to work with.

Season the foie gras with salt and pepper. Add the nutmeg and the cognac or Armagnac if desired, then gently massage to distribute the seasonings evenly.
Place the seasoned foie gras in a terrine, pressing so it takes the shape of the mold. Cover with parchment paper.
Preheat your oven to 300 °F. Place the terrine in a baking dish filled with hot water for a water bath. Bake for about .
Remove the terrine from the water bath and let cool. Then place in the refrigerator for at least so the flavors can develop.
Serve the foie gras in slices on toasted country bread with a little fig jam or onion confit, garnished with a few peppercorns or coarse salt.

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Goes well with

🎅 Christmas: all recipes

As a main

Holiday Mini Beef Wellingtons

45 minMedium

For dessert

Chocolate Truffles

15 minEasy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

470kcal

Protein5 g5%
Carbs3 g3%
Fat45 g93%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even more melt-in-your-mouth texture, take the foie gras out of the refrigerator about 15 minutes before serving 🕒. You can also lightly flambé it with cognac before cooking for an even more pronounced flavor 🍷.

Freezing : Can you freeze this recipe?

Not recommended

Foie gras on bread does not freeze well. Texture and flavor are degraded.

Storage : How long does it keep?

The bread softens quickly and the foie gras loses quality. Prepare just before serving.

Making ahead : Can you make it the day before?

Same day

Assemble at the last minute for the best texture. The foie gras can be sliced the day before and kept refrigerated.

Reheating : How do you reheat it?

Not applicable. Eaten cold or at room temperature. Reheating greatly affects texture and taste.

Variations

Serve with fig jam or onion confit.
Replace the cognac with Armagnac.
Garnish with peppercorns or coarse salt.

Mistakes to avoid

Working with foie gras that is too cold: let it come to room temperature for about 30 minutes.
Skipping the water bath: bake the terrine in a dish filled with hot water.
Serving without resting: let it chill for at least 12 hours in the refrigerator.

Frequently asked questions

Comment faire un foie gras mi-cuit maison ?

Let the foie gras sit for 30 minutes at room temperature, season with salt, pepper, nutmeg, and cognac, pack it into a terrine, cover with parchment paper, bake 40 minutes at 150 °C in a water bath, then let cool.

Combien de temps laisser reposer le foie gras ?

After baking and cooling, place the terrine in the refrigerator for at least 12 hours so the flavors can develop before serving.

Comment servir le foie gras mi-cuit ?

Serve it in slices on toasted country bread with a little fig jam or onion confit, garnished with a few peppercorns or coarse salt.

Quel assaisonnement pour le foie gras ?

For 500 g of foie gras: 5 g of salt, 2 g of ground white pepper, 1 g of nutmeg, and 10 ml of cognac or Armagnac if desired. Gently massage to distribute the seasoning.