Foie gras du Quercy mi-cuit

Name: Foie gras du Quercy mi-cuit
Total time: 60 min
Yield: Serves 8
Cuisine: Quercy
Ingredients: 1 raw Quercy duck foie gras, 500 g (1 lb); 6 g (1 tsp) fleur de sel; 2 g (¾ tsp) freshly ground pepper; 3 tbsp sweet white wine; 1 pinch granulated sugar

Quercy mi-cuit foie gras

⏱ 60 minServes 8Hard450 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

1raw Quercy duck foie gras, 500 g (1 lb)
6 gfleur de sel (flaky sea salt)
2 gfreshly ground pepper
3 tbspsweet white wine
1 pinchsuperfine sugar

1 raw Quercy duck foie gras, 500 g (1 lb)
6 g fleur de sel (flaky sea salt)
2 g freshly ground pepper
3 tbsp sweet white wine
1 pinch superfine sugar

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 terrine (20 cm / 8 in)

1 dish for the water bath

1 oven

03 — Method

Take the foie gras out of the fridge 1 hour ahead, then carefully devein it at room temperature, separating the lobes without crushing them.
Season with the fleur de sel, pepper and pinch of sugar, drizzle with the sweet white wine and marinate 2 hours.
Preheat the oven to 100 °C (210 °F) on convection and press the foie gras firmly into the terrine to remove air pockets.
Set the terrine in the dish, pour hot water halfway up and bake 40 min until the foie gras releases clear fat.
Take out, let cool slightly, then press with a small weighted board so it stays compact as it cools.
Refrigerate at least 2 days before serving, then slice with a hot knife and serve on toasted country bread.