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For most people foie gras is only available in tins, jars or wrapped in foil. But if you are lucky enough to live in a foie gras producing region such as South West France, it is easy and economical to prepare your own foie gras. (You can of course go all the way and feed up your duck or goose but that goes beyond the scope of this article.) |
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When and where: |
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The best place to buy foie gras is your the local produce market, where there is often a special section for foie gras during the season. You can buy the whole animal (duck or goose?) or just the liver. For the beginner it is best to buy the isolated liver. Chose a medium-sized liver which is firm,and heavy. |
Preparation: |
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Place the jars in a pressure cooker with about 1 cm of water in the bottom. Close the cooker and heat until the safety valve starts to turn. Turn off the heat and let the whole thing cool down. When the jars are completely cooled place then in the bottom of a refrigerator. |