Foie Gras Ingredient Calculator

Foie gras is a flagship of French gastronomy, prized for its silky texture and delicate flavor.

Crafted from the liver of specially fattened ducks or geese, foie gras traces its roots to Ancient Egypt, where the first evidence of force-feeding birds was found. The technique was perfected in France—especially in Alsace and the Southwest—over the centuries.

Basic method for preparing foie gras:

1. Choose a top-quality raw foie gras—duck or goose—weighing roughly 500–700 g.
2. Gently remove the main veins with a small, sharp knife.
3. Season with salt, pepper, a pinch of four-spice, a hint of sugar, and a splash of liqueur such as Armagnac or Cognac.
4. Cover and refrigerate overnight so the flavors meld.
5. Pack the liver into a terrine, press lightly, then bake it in a water bath in a pre-heated oven at 100–120 °C for 45–60 minutes, depending on size.
6. Let it cool to room temperature, then chill for at least 24 hours to allow the flavors to mature.

Serve thick slices with toasted brioche or chutney, ideally paired with a glass of Sauternes.