foie gras

Foie gras with Thermomix or Monsieur Cuisine

Preparation: ± 20 minutes. Cooking: 15 min at 60 °C. Difficulty: Easy. Servings: 7 to 8 people. Rest: 12 hours of marinating + 24 or 48 hours in the refrigerator

Gentle cooking at 60 °C in the Varoma, and the foie gras almost cooks itself. This recipe works with a Thermomix or any cooking robot equipped with a steam accessory — here made with a Monsieur Cuisine Connect. The result: a melting and creamy texture, a more refined flavor than preserved foie gras, and above all, seasoning exactly the way you like it.

Ingredients for homemade foie gras in the Varoma

Raw duck foie gras, deveined 500–600 g
Foie gras spice blend 2 tsp ( fleur de sel, brown sugar, black pepper, allspice, pink peppercorn).
Cognac, Armagnac or Port — 1 tbsp
Water 800 ml

Preparation of foie gras with the Thermomix

Take the foie gras out of the refrigerator and let it rest at room temperature in a shallow dish.
Add the spices and a splash of Cognac, Armagnac, or Port of your choice. Mix gently to coat well. Cover the dish with cling film and let marinate in the refrigerator for at least 12 hours.

Assembly: form a compact block with the foie gras. Wrap it tightly in cling film to remove air, then carefully roll the ends before adding the next layer. Repeat the process with 4 to 5 successive layers, tightening more each time — no need to tie, the layers seal themselves.

Pour 800 ml of water into the cooking robot and let it steam. Place the foie gras cylinder in the Varoma and cook for 15 min at 60 °C, speed 2. Turn halfway through cooking (7 min) for even cooking.
At the end of cooking, immediately plunge the foie gras cylinder, still wrapped in its plastic film, into a container of cold water with ice cubes for 30 minutes. This step stops the cooking and helps compact the texture.

Dry the cylinder and wrap it in a clean cloth before placing it in the refrigerator — the cloth protects the foie gras from direct cold. Let rest for at least 24 hours, ideally 48 hours.
Take out of the refrigerator 15 minutes before serving. Slice with a hot knife or foie gras lyre, then serve on toasts or brioche.

Homemade foie gras is ideally prepared with fresh foie gras. If you are not in the holiday season, don’t worry: at Foie Gras Gourmet, we offer frozen fresh foie gras and frozen foie gras escalopes, delivered directly to your home.