Foie gras (French for fat liver) reminds me of Christmas’ past and is one of my favorite things to have during the holiday season. It’s very rich, has a mild liver taste, wonderfully creamy, melts in your mouth with a soft texture like silk on your tongue!
So, I went into borough market to get some of the delicacies I required for my over the top 7-course Christmas Menu! This is my first attempt at making foie gras, so I asked the lovely French Delicatessen gentlemen for some advice and he suggested 30g of black truffles for 500g of Foie Gras lobe. I chose to pair it with the pomegranate, as it’s in season and my father has sent me a bottle of delicious pomegranate molasses, I wanted to make use of!
I found it extremely rewarding to make my own foie gras. It’s not difficult at all.
- 500g foie gras lobe- at room temperature
- 30g fresh black truffles
- 1 teaspoon salt
- 1 teaspoon white pepper
- Seeds of 1 pomegranate
- 2 tablespoons pomegranate molasses- can be found in any Middle Eastern shop
- Clean the lobe by gently removing the main vein. To do this, it is best to separate the lobe into halves. The foie gras will melt in your hands and your grip may slip. Keep paper towels handy.
- Marinate over night: sprinkle with the salt, pepper and evenly grate the black truffle all over.
- Gently cut into small cubes.
- Remove ⅓ of the foie gras and place on the end of the cling film sheet nearest to you.
- Using the sheets of cling film-tightly roll and wrap into sausage shapes. Repeat for each sausage another 2 times, to ensure it is well wrapped.
- Twirl ends and then tie into a tight knot.
- Heat water to a constant temperature of 80c and poach for 6 minutes
- Let cool and sit in fridge overnight or a couple of days, till ready to serve!
- Serve the foie gras with some toasted brioche slices, pomegranate seeds and a drizzle of pomegranate molasses.