Foie Gras Ratio Calculator

Foie gras is a classic French specialty, prized for its melt-in-the-mouth texture and delicate flavor.

This delicacy is made from the liver of a fattened goose or duck. Its origins date back to ancient Egypt, where the earliest evidence of force-feeding birds was found. The practice was developed and refined over the centuries in France, particularly in Alsace and the southwest.

Basic method for preparing foie gras

1. Select a good-quality raw duck or goose foie gras weighing around 500 to 700 grams.
2. Carefully devein the liver, removing the main veins with a thin-bladed knife.
3. Season the liver with salt, pepper and spices to taste (often quatre épices, a French four-spice blend), along with a touch of sugar and a splash of spirits (Armagnac or Cognac, for example).
4. Leave the liver to marinate in the refrigerator for several hours, preferably overnight.
5. Pack the liver firmly into a terrine dish, then cook it in a water bath in an oven preheated to 100-120 °C for about 45 minutes to 1 hour, depending on its size.
6. Once cooked, let the foie gras cool at room temperature, then refrigerate for at least 24 hours before serving to allow the flavors to develop.

Serve foie gras in thick slices with toast or chutney. It pairs particularly well with a sweet wine such as Sauternes.