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Vacuum cook your own foie gras

Vacuum cook your own foie gras

No loss of weight, better hygiene quality, improved flavour, no risk when cooking, less handling and cleaning, better conservation even when frozen... Who can say anything against sous-vide cooking?
Not only is it better, it is also much more economical.


In practice, simply devein the livers and season moderately. When vacuum sealed, the flavours are much more powerful, so be careful not to overspice.
Once shaped for presentation, vacuum seal the product and you have finished!
The livers are less fragile when vacuum packed, they are protected and can be handled easily without getting anything dirty.

You have two options when it comes to cooking.
Traditional cooking.
The bags are placed in a recipient filled with water at 80°C for 25 to 40 minutes for 200 to 350 grammes of liver.
Low temperature cooking is even simpler.
Simply choose the temperature on your cooker that you want the liver to reach at its core. There is no risk of making a mistake, when the temperature has been chosen, it cannot go over. The cooking time is of no importance. Even if your livers were to remain cooking for two hours more, there would still be no difference.
In terms of economies, it should be noted that a low temperature cooker uses no more electricity than an electric light bulb: 60 w when the water is hot.
Compared to an oven and its need for cleaning, electricity consumption and the risk of breakages or burns, it cannot be beaten.


There may however be an objection when it comes to presentation. It must be admitted that a liver that has been cooked sous-vide is not as mouthwatering in appearance. Many people are sensitive to this and nothing compares to a beautiful slice of liver that can be cut directly in the terrine dish.
And yet, sous vide cooking has another card up its sleeve. Lay out your livers in the terrine dish and put everything into a vacuum bag. The liver is made compact. It will cook to a precise degree and retain its attractive presentation.


Now let´s talk about preservation. Once vacuum sealed, a raw liver will keep much better. It is protected from pathogens and oxygen in the air that alters its fats.
When cooked sous-vide, the foie gras will freeze well without losing texture.
Artisan producers who sell this kind of preserve know all about this. When cooked sous-vide, there is no weight loss and they make around 30 % in sales.
When they produce quality livers that are cooked sous-vide, they also avoid any loss of flavour in their product due to extensive cooking. Everyone is a winner.


To serve and to enjoy foie gras at its best, take it out 2-3 days before you want to eat it and keep it in the refrigerator. Take it out of the bag just before serving it in slices or with a pinch of salt and pepper.
Eaten with toast or fig and hazelnut bread, you can enjoy an exceptional product fit for any occasion, as an appetiser or a starter dish.
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