Updated December 18, 2024 at 5:12 pm
Foie gras – © Getty
Indispensable on festive tables, foie gras is best enjoyed “homemade”, but we don’t always have time to prepare our terrine. These are our simple tips for preparing a successful terrine in the microwave. An easy recipe that we would be wrong to deprive ourselves of.
Tip #1. We plan ahead
Although the preparation and cooking of foie gras is simple and extremely quick, you have to anticipate, because the foie gras must rest for 24 hours in the refrigerator after cooking. Therefore, it is impossible to do it on December 24!
Tip #2. We devein the liver
For foie gras slices with the perfect texture, devein the lobes before cooking. An easy and essential step that you can avoid when you buy already prepared livers (Picard), or if you ask our butcher to prepare them.
Tip #3. Pay attention to the seasoning.
A homemade foie gras must be seasoned precisely, with a balanced dose of spices and alcohol. For 500 g of foie gras you need approximately 9 g of seasoning powder. As for the flavors, despite the essential salt and pepper, we give free rein to our imagination: allspice, chilli, paprika but also port, muscat or armagnac are perfect.
Tip #4. We cook the liver
Cover the foie gras in a porcelain terrine and cook in the microwave for 4 minutes at maximum power. Good to know: foie gras is half-cooked when the fat begins to form pearls.
Tip #5. we let it rest
Let it cool before placing the foie gras terrine in the refrigerator for at least 24 hours. Don’t forget to take it out a few minutes before tasting it, so that it is neither too cold nor too hard. It is served with lightly toasted country bread, gingerbread and a little fleur de sel.
Discover the recipe for express foie gras terrine in the microwave