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Half-Cooked Foie Gras with Red Wine Recipe
Half-Cooked Foie Gras with Red Wine
Christophe Girardot, La Table de Montesqieu, Gironde, France
Flavors of Bordeaux
Total time: more than 2 hours
Cooking time: 35 minutes
Macerating time: 4 hours
Refrigeration time: 24 hours
Difficulty: Average
Ingredients for 6 servings
- 1 liter (4 cups) red Bordeaux wine
- 100 g (3 1/2 oz.) sugar
- 1 foie gras (500-600 g / 18-20 oz.)
- 5 g (1 tsp.) salt
- 5 g (1 tsp.) pepper
- 2 g (1/2 tsp.) sugar
- 5 g (1 tsp.) quatre-épices (four-spice)
- 5 g (1 tsp.) ground mace
- 5 ml (1 tsp.) cognac
  1. Remove the foie gras from the refrigerator and let come to room temperature for half a day.
  2. Place the red wine in a saucepan with 1 tsp. sugar and reduce to 100 ml (6 tbsp.).
  3. Prepare the spice blend to season the foie gras by combining the salt, pepper, sugar, quatre-épices and mace. Use 10 g (2 tsp.) of this blend for each pound (450 g) of foie gras.
  4. Using a spoon handle, gently remove the veins from the foie gras, handling it as little as possible to prevent it from rendering too much fat when cooked.
  5. Sprinkle the spice blend over the whole surface of the foie gras and marinate in the cognac and red wine for about 4 hours.
  6. At the end of this time, place the foie gras into a terrine and cook in a 175° C (340° F) oven, covered, for 35 minutes.
  7. Once cooked, refrigerate the foie gras for 24 hours. Serve with toasted country bread.
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