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Foie Gras Three Ways

Foie Gras Three Ways

Ingredients (Serves 6)

  • 1 goose raw foie gras
  • 6g table salt
  • 3g freshly ground white pepper
  • 2g caster sugar
  • 1/5 cup red port


  1. Take the foie gras out of the fridge an hour in advance so that it comes to room temperature.
  2. Separate the raw foie gras into 2 pieces with a spoon. Cut each lobe starting from the roundest end.
  3. Remove all veins gently. Be sure not to tear the meat.
  4. Season the open sides of the foie gras.
  5. In an open container, pour the port onto the seasoned side of the foie gras.
  6. Cover with a cling film and put into the fridge for the night.
  7. Pre-heat the oven 120°C.
  8. In a clay terrine, arrange the foie gras alternate ways up and cover with a lid.
  9. Place the terrine on a baking tray to make a bain-marie hot water in the tray so that the level comes to half height of the terrine.
  10. Bake at 130-150°C.
  11. Take the terrine out of the oven and leave in a cool place to come to temperature.
  12. When chilled, cover the foie gras and place in the fridge.


  • To check if it is cooked, insert the point of a knife into the liver. A pale pink liquid should ooze out.
  • To slice, dip the blade of a knife in hot water before cutting the foie gras.

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