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Easy home-made foie gras in a pressure cooker

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Rate this recipe 4.4/5 (70 Votes)

Ingredients

  • - 1 duck liver (foie gras)
  • raw
  • 700g
  • - Salt
  • pepper
  • nutmeg powdered
  • - cling film
  • - Alcohol
  • armagnac
  • ...

Details

servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 7mins
Cost Average budget

Preparation

Step 1

On a rectangle of cling film add some salt, pepper and nutmeg, put the foie gras on top and add more salt, pepper, nutmeg on top. Drizzle a dessert spoonful of Armagnac on top, making sure you coat the entire foie gras ... Film tightly and put in the fridge 12 to 24 hours.

Pour three glasses of water in a pressure cooker, and place the little steaming basket inside. Put the foie gras in the basket and close the lid of the pressure cooker without the whistle. When the water boils, let the steam escape out through the small hole .... count about 8 minutes for a liver that weighs 700g. When cooked, remove the foie gras from the basket and cut a corner of the cling film to pour out the fat in the bottom of a terrine dish. Add the foie fras in the middle and coat with some remaining fat. Then leave to cool.

Step 2

Place for 1 to 2 days in the fridge before serving. The longer the better...

Serve the foie gras with fleur de sel sea salt.

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