Printable version Foie gras
Non-illustrated recipe - Illustrated recipe

Ballotine of Foie Gras

Ballotine of Foie Gras
  • Time : 50 minutes
  • Difficulty : easy

Ingredients for Ballotine of Foie Gras :

  • foie gras
  • Seasoning
  • goose fat or broth

Technical stages for Ballotine of Foie Gras :

Ballotine of Foie Gras - 1
1

Prepare the liver(s) (liver preparation). Put a wet sheet of baking paper on a piece of cloth.

Ballotine of Foie Gras - 2
2

Put a cylindrical foie gras in the center, seasoned and marinated.

Ballotine of Foie Gras - 3
3

Roll the baking paper and squeeze the ends.

Ballotine of Foie Gras - 4
4

Roll the cloth and squeeze the ends again, tie up.

Ballotine of Foie Gras - 5
5

COOKING : In broth, starting cold (broth, stew broth or even dehydrated broth from a supermarket).

Ballotine of Foie Gras - 6
6

Bring to 70°C (158°F) and keep cooking for 20 minutes.

Ballotine of Foie Gras - 7
7

Stop and cool down the broth.

Ballotine of Foie Gras - 8
8

When cold, remove from the broth.

Ballotine of Foie Gras - 9
9

Remove the cloth and baking paper. Wrap in plastic film and keep refrigerated.

Ballotine of Foie Gras - 10
10

Transverse view of a ballotine.

Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Electronic thermometer 1Electronic thermometer 1 22.10 Euro