500 g foie gras (fresh is best, but frozen can also be used).
1 tbsp salt. 1 2 teaspoons ground black pepper.
1 4 cups of cognac (optional).
Consume salt water in moderation (for soaking foie gras).
Soak the foie gras in ice water for 1 to 2 hours. The foie gras is then removed and the blood streaks and residual tissue are carefully removed. Place the foie gras on a kitchen paper towel to dry.
Sprinkle the foie gras with salt and ground black pepper. Add some cognac if you wish. Place the marinated foie gras in an airtight bag or wrapped plastic wrap and marinate in the refrigerator for 12 to 24 hours to allow it to fully absorb the seasoning.
Remove the marinated foie gras and let it sit at room temperature for 30 minutes to 1 hour to allow it to warm to room temperature. In a very hot saucepan (without oil), place the foie gras in the pan and fry for 1 to 2 minutes on each side until the surface of the foie gras is golden brown. This step is important to fry the foie gras gently to avoid overcooking it.
After frying, place the foie gras on a kitchen paper towel to drain the excess grease. Once it has cooled, place the foie gras in an airtight container and refrigerate for 24 to 48 hours. This step is to make the foie gras richer and fuller.
French foie gras is best served after 24 to 48 hours of refrigeration, when it tastes better. Pair it with fresh bread, vegetables or fruit, or with some jam or fruit wine to enjoy its rich taste and texture.
Choose a good quality foie gras:If possible, choose fresh foie gras for a better taste.
Pay attention to the cooking time:When frying foie gras, it is important to keep the time in mind to avoid overcooking and causing a bad taste.
Foie gras is a delicate delicacy that requires a certain amount of skill and patience to make, but it is worth it to taste the richness and savouriness of the final product.