This traditional French recipe for foie gras with Armagnac is surprisingly simple to make, yet so delicious, it’s developed a reputation amongst our family and friends as being out of this world.
- 1 whole fresh duck foie gras selected from your favorite butcher (it is sold sous-vide and it should be lightly yellow which attests to the product’s fine quality)
- The foie gras presents itself in two lobes or pieces. Ask the butcher to remove the nerves (déveiné)
- Fine sea salt
- Five-grain pepper
- 1 cup of good, old armagnac
PREPARATION: (at least one day in advance)
Place each of the foie gras lobes on a large sheet of aluminum foil. Pour the Armagnac liquor gently on both sides of each lobe.
Generously sprinkle the fine sea salt and pepper on each side of both pieces. Alexis recommends three twists of the pepper grinder.
Fold the aluminum foil over each lobe so it firmly seals the piece inside with no air. Then take a kitchen towel and wrap each piece inside.
Place the wrapped pieces inside the refrigerator on the bottom rack. Let it sit for 12 hours before turning over each piece once. Then, let it sit for another 12 hours. The foie gras cooks itself in the sea salt and can be conserved in the refrigerator up to one week.
Your foie gras is ready for dégustation! Slice thickly and serve on small slices of toast. It is important to gently pose each slice on the bread; please do not spread it as if spreading jam.