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.) When
and where: 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: 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.
Since
foie gras is a natural product it is seasonal and usually
only available from about mid-November to mid-March. Prices
drop considerably after Christmas and the New
Year.
Prepare
the liver by separating the lobes and dividing them into
portions suitable for the numbers you expect to be serving.
Clean the livers by gently removing and visible blood
vessels and connective tissue. Salt the lobes with large
grains of sea-salt (some people also add pepper) and leave
for about 30 minutes. Wipe dry with a paper towel and place
into preserving jars and close their lids.
This preparation is a semi-conserve which will keep for 1 or
2 weeks at room temperature and about 2 months in the
fridge. It takes about a week before the full flavour
develops.