Simple Foie Gras Preparation



  • 21.1 oz (600 g) goose liver
  • ⅓ cup (70 ml) sweet, dry white wine (muscat, sauternes)
  • freshly ground pepper
  • fleur de sel


  1. If you are using frozen liver, defrost it 24 hours before preparation in your fridge.
  2. Preheat oven to 212F (100C).
  3. Separate it into two lobes (you will see the natural line for separation, just follow it).
  4. Cut out all red spots and remove any leftover veins.
  5. Sprinkle both lobes with freshly ground pepper and salt and place them into ceramic baking pan. 
  6. Cover with wine.
  7. Place the pan into a larger baking pan filled with water.
  8. Bake it for 40 minutes. 
  9. After baking, uncover and using your spoon collect the fat that surfaced on top. Save the fat in separate bowl.
  10. Cover the top of the foie gras with some kind of weight.
  11. Remove the weight after 30 minutes, but leave covered and refrigerate for 24 hours.
  12. Remove the cover. Pour the fat that you had saved after baking, over the foie gras (you have to melt it before).
  13. Leave foie gras refrigerated for 48 hours.
  14. Cut slices and serve.

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