Le foie gras frais aux câpres

Whole foie gras cooked with capers

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

There are a number of other ways of enjoying foie gras, sometimes hot rather than cold.

Ingredients

  • 1 fresh foie gras of duck (about 450 g)
  • salt and pepper
  • 2

Method

Check that the liver is clean and free from gristle or blood vessels, soak it in milk for 1 hour, and dry on kitchen paper. Season and sprinkle with the brandy. Leave in the refrigerator for 2-3 hours.

Heat the fat in a casserole over a low to medium heat. Dry the liver again on kitchen paper and cook gently until it changes colour, turning it carefully. Remove from the casserole and pu