Casserole of Whole Foie Gras

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

  • About


  • 1 whole fattened duck or goose liver
  • 1 large fresh black truffle, very coarsely chopped
  • 1 cup fresh chestnuts, roasted in the shell, peeled twice
  • 1 tablespoon butter
  • ¼ cup fine Armagnac
  • ½ cup Malmsey Madeira
  • Chive flowers (optional)


Clean and season the liver as in the recipe for the foie gras in a jar.

Preheat the oven to 300 degrees.

Put the truffle, chestnuts, and butter in a casserole just large enough to hold them and the liver. Season. Warm over low heat for 5 minutes, and pour in the Armagnac. Ignite, turn off the heat, and burn off the alcohol.

Put the liver in the center of the truffles, pour the Madeira over it, and cover tightly or seal the casserole with a flour and water paste. Bake for 30 minutes, and remove the casserole from the oven. Serve immediately, opening the casserole at the table. Garnish with chive flowers if using.