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Foie gras
Non-illustrated recipe - Illustrated recipe - Filmed recipe

Foie Gras in Brioche

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1/3 - Preparation of the Foie Gras
  • For : 8 servings
  • Time : 5 hours
  • Difficulty :  medium

Ingredients for Foie Gras in Brioche :

  • 1 nice 600 g fresh foie gras
  • 1 caul (Ask your butcher)
  • salt
  • pepper
  • 1 egg yolk
  • white chicken stock
  • Brioche dough:
  • 250 g flour
  • 5 g salt
  • 10 g sugar
  • 10 g fresh baker's yeast
  • 3 whole eggs
  • 100 g softened butter
  • 5 to 10 cl lukewarm water

Important points for Foie Gras in Brioche :

  • Clean the foies gras. Add salt and pepper.
  • Spread the well drained caul flat on a clean cloth.
  • Place the foie gras on it in a fat sausage shape. Roll with caul and roll the foie into the cloth. Tie up the 2 ends.
  • Poach the foie gras for 15 minutes in a white chicken stock heated to 70°C. Leave to cool in the chicken stock in the fridge.
Thank you for following this recipe !

The essentials

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

Hemispherical rolled edge mixing bowl Ø 35 cmHemispherical rolled edge mixing bowl Ø 35 cm 32.10 Euro
Polyethylene rolling pinPolyethylene rolling pin 32.90 Euro