Printable version Foie gras
Non-illustrated recipe - Illustrated recipe

Ballotine of Foie Gras

Ballotine of Foie Gras
  • Time : 50 minutes
  • Difficulty : easy

Ingredients for Ballotine of Foie Gras :

  • foie gras
  • Seasoning
  • goose fat or broth

Technical stages for Ballotine of Foie Gras :

  • Prepare the liver(s) (liver preparation). Put a wet sheet of baking paper on a piece of cloth.
  • Put a cylindrical foie gras in the center, seasoned and marinated.
  • Roll the baking paper and squeeze the ends, roll the cloth and squeeze the ends again, tie up.
  • COOKING :
  • 1- In goose fat, start cold and bring to a boiling point. Keep cooking for 20 minutes, then stop or let it cool in its fat.
  • or
  • 2- In cooking broth, starting cold, bring to 70°C or 158°F and keep cooking for 20 minutes. Stop or let cool in the broth.
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The essentials

To make this recipe, some of these items will be required:

Electronic thermometer 1Electronic thermometer 1 23.90 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Silicone terrine 750 g - blackSilicone terrine 750 g - black 19.90 Euro