Steamed foie gras with Armagnac and Calvados

I tried to steam some foie gras and the result is amazing. The foie gras is perfectly cooked, with few « yellow fat ». I left it to marinate with Armagnac (French kind of brandy) and Calvados (apple French brandy), a perfect blend for a delicate and fragrant foie gras. This is a very easy-to-make recipe !

Makes 4 starters

  • 1 whole fresh foie gras (14 to 18 oz)
  • 1 tsp ground pepper
  • 1 1/2 tsp salt
  • 1 tbsp Armagnac
  • 1 tbsp Calvados

Mix the brandies, salt and pepper.

Marinate the foie gras with this mixture overnight in the fridge, covered with plastic wrap.

Roll the foie gras twice in some plastic wrap and form a big roll with it. Make some holes with a fork in order to make all the air come out. Knot the plastic wrap tightly on each side.

Wrap with aluminium foil and steam for 7 minutes, turn over and steam for 7 more minutes.

Put the foie gras into some iced water to stop it cooking then put it in the fridge for at least 48 hours before serving.

You can keep it for 7 to 10 days in the fridge. Some chefs even wait for 21 days before serving so that it has time to become even more tasty and fragrant !

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