Making your own homemade foie gras is more than just a recipe: it’s a gesture of tradition, patience and indulgence. Each step, from the choice of lobe to the final cut, reflects the love of homemade and the desire to sublimate an exceptional product. Contrary to popular belief, preparing a semi-cooked foie gras is not reserved for starred chefs: with a good method and a little delicacy, the result is as refined as it is tasty.
Semi-cooked foie gras, also known as foie gras « en terrine », is distinguished by its gentle and controlled cooking, which preserves its creaminess and delicate taste. Unlike canned foie gras, it retains an incomparable melting texture and a freshness that is rarely found in industrial products. The secret? Cooking in a bain-marie at a low temperature and a crucial resting phase that allows the aromas to develop fully.
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