Home-made Foie gras canning

Recipe by: Isabelle P


new   Entree      


21,16 oz (600 gr) raw foie gras
0,25 oz (7 gr) salt
0,07 oz (2 gr) pepper
1 pinch nutmeg
1 pinch mixed spice (4 Úpices)
1/2 tsp sugar
0,676 fl oz (20 ml) porto
0,676 fl oz (20 ml) armagnac
0,676 fl oz (20 ml) sherry


- The foie gras should be at room temperature so it should be out of the refrigerator at least 2 hours in advance
- Gently peel off the two lobes
- Pull the veins carefully towards you, to remove them without breaking or cutting, following them by passing your fingers underneath, until you reach the end of the liver
- If the liver contains many traces of blood, it must be soaked in milk for an hour by protecting with clingfilm

- Remove the foie gras in a wide flat and hollow
- Mix spices together
- Sprinkle half of the spice foie gras
- Drizzle with alcohols
- Return livers and sprinkle remaining spices
- Cover the dish with plastic wrap and let stand overnight (at least several hours)

- Fill the pots (well cleaned, sterilized and dried on a towel) up to 1 cm from the edge, pressing to compact foie gras
- Clean the round jars with a clean cloth before closing
- Put the jars in the sterilizer, cover with water (there must be at least 2 inches of water above the jars)
- Add a small glass of white vinegar in water (glass will remain smooth and shiny after sterilization)
- Schedule a sterilization 1h at 150 F for a half-cooked foie gras and 2 h at 200 F for well-cooked foie gras
- Leave in water until it is warm then out of the water and store away from light



Home-made Foie gras canning

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