Among all existing cooking methods, one stands out for its reliability and the quality of the results obtained: the bain-marie. This traditional technique allows obtaining a foie gras perfectly cooked, without excess melting and without risk of drying out.

Cooking in a bain-marie guarantees a gentle, stable, and consistent heat, perfectly suited to the sensitivity of foie gras. Thanks to this process:

• The temperature remains constant.
• The foie gras does not melt excessively.
• The cooking is even from the edge to the center.
• You can precisely choose the final degree: half-cooked or cooked.

This is the method that offers the most control and the most refined result. Here are the steps to cook foie gras in a bain-marie:

Ingredients:

• Some whole raw foie gras or frozen raw foie gras escalopes.
• Salt or pepper to taste.
• According to your preferences, a splash of Armagnac, Cognac, Porto or Sauternes.

• On our website, you can buy frozen Foie Gras Gourmet already deveined. This saves you precious time and ensures a perfectly controlled result, even the first time.

Prepare the Foie Gras Gourmet before cooking

1. Let it come to room temperature : Take the Foie Gras Gourmet out of the refrigerator about 1 hour before use.

If it is frozen Foie Gras Gourmet, place it in the refrigerator for 12 to 24 hours, depending on its size, and never let it thaw at room temperature. Once fully thawed, you can then proceed to step 1.

2. (Optional) Devein it: If you use Foie Gras Gourmet, this step is already done. Otherwise, this is the time to remove the main veins.

3. Season and flavor: Salt, pepper and, according to your preferences, add a splash of Armagnac, Cognac, Porto or Sauternes. Let rest 30 minutes to 24 hours.

4. Place it in the terrine: Carefully pack the pieces into a terrine or a mold suitable for the oven.

Bain-marie cooking in the oven (recommended method)

1. Preheat the oven: Generally between 90°C and 130°C, depending on the desired degree of cooking (see comparison table below).

2. Prepare the bain-marie: Place a large tray filled with hot water in the oven and put the terrine in the center.

3. Cook gently: Depending on the weight and desired texture, cooking lasts on average 35 to 60 minutes. The most reliable method is to check the core temperature.

4. Press the Foie Gras Gourmet: When taken out of the oven, place a light weight on the terrine to compact it and obtain a regular texture.

5. Let rest: Refrigerate 24 to 48 hours before tasting.

Can you cook Foie Gras Gourmet in a bain-marie on the stove?

Yes, it is technically possible to do a bain-marie on the stove by placing the terrine in a pot of hot water.
However, this method is not ideal for Foie Gras Gourmet, because:

• The water can easily reach boiling, which is too hot for foie gras.
• The temperature varies more than in the oven.
• The risk of excessive melting is much higher.

For all these reasons, the bain-marie in the oven remains the best option for a perfectly successful foie gras terrine.

Comparison table: foie gras mi-cuit vs fully cooked foie gras

Cooking in a bain-marie is undoubtedly the most reliable method to enhance foie gras. It allows perfect temperature control, preserves the texture, and achieves a result worthy of haute cuisine.

And to make preparation even easier, Foie Gras Gourmet offers you whole raw foie gras and already deveined escalopes, ready to cook, with free and fast international shipping.