It is that time of year again - that time of year when our letterbox is overflowing with publicity leaflets from all the local supermarkets that deal with only one thing: Food! But not food as in everyday specials, oh no - the festive season is looming and festive in France equals with champagne and fine wines, oysters, lobster, foie gras, capons and what to fill them with. So in order to get myself organized and not leave everything to a last minute frenzy I have started to prepare my Foie Gras.
This year I cheated a bit and bought a Foie Gras that was already cleaned, so I only had to
take the lobes apart, season them with pepper, fleur de sel and a pinch of quatre épices (a spice mixture of nutmeg, ginger, cloves and cinnamon) and a swig of real good Cognac.
The seasoned lobes then get pressed into the terrine and go in a bain-marie into a very low oven (150°C/302°F) for 35 minutes.
After slow cooking for 40 minutes it comes out looking like this (below):
Off you pour the grease and keep it, because this is the best fat to fry the worlds best tasting fried potatoes in
When cold, the goose fat will solidify.
Now the Foie Gras (and don't call it a terrine or pâté, because this is pure Foie Gras with nothing mixed into it) has to be weighed down and and left in the fridge to develop for at least two days.
Then you can either give in to your greed and serve it with any good bread and - if you like it the French way - with a sweet wine. Or - if you are reasonable, wrap it well and freeze to get it out in time for the holidays. Saying that I guess I better get another one on the way - I think in a couple of days I will just want to make sure and check that this one has turned out as it should....