Le foie gras frais aux câpres

Name: Le foie gras frais aux câpres (Whole foie gras cooked with capers)
Yield: Serves 4
Cuisine: French
Ingredients: 4 tbsp veal or chicken stock; 1 fresh foie gras of duck (about 450 g); salt and pepper; 60 g chopped shallot; 2 tbsp brandy; 1 tbsp duck or goose fat; 120 ml white wine; 1 tbsp flour; 60 g capers

Whole foie gras cooked with capers

Preparation info

Serves
4

Difficulty
Easy

Appears in

Magrets & Mushrooms

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

Europe
France
Starter
South-West France
Mediterranean

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