foie gras

Foie gras with Thermomix or Monsieur Cuisine

Active preparation time: approx. 20 minutes. Cooking: 15 min at 60 °C. Difficulty: Moderate. Servings: 7 to 8 people. Marinade: at least 12 h. Resting in the refrigerator: 24 to 48 h.

Gentle cooking at 60 °C in the Varoma, ensuring a perfect texture without constant supervision. This recipe works with a Thermomix or any food processor equipped with a steaming accessory — here prepared with a Monsieur Cuisine Connect. The result: a melting, creamy texture, excellent firmness when sliced, and above all, seasoning exactly as 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 peppercorns).
Cognac, Armagnac or Port — 1 tbsp
Water 800 ml

Preparing foie gras with the Thermomix

Remove the foie gras from the refrigerator 30 minutes before starting and let it rest at room temperature in a deep dish to make deveining easier.
Add the spices and one tablespoon of Cognac, Armagnac, or Port of your choice. Mix gently to coat thoroughly.
Cover the dish with plastic wrap and marinate in the refrigerator for at least 12 hours.

Assembly: gather the marinated foie gras to form a compact log. Wrap it in a sheet of plastic wrap, tightening it well to remove the air, then carefully twist the ends before adding the next layer. Repeat with 4 to 5 successive sheets, tightening more each time — there is no need to tie the ends, as the layers seal themselves.

Pour 800 ml of water into the food processor and let it begin steaming. Place the foie gras cylinder in the Varoma and cook for 15 min at 60 °C, speed 2. Flip it halfway through cooking (7 min) for even cooking.
At the end of cooking, immediately immerse the foie gras cylinder, still wrapped in its plastic wrap, in 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 kitchen towel before placing it in the refrigerator — the towel protects the foie gras from direct cold and encourages the flavors to mature. Let it rest for at least 24 hours, ideally 48 hours.
Remove from the refrigerator 15 minutes before serving. Slice with a thin-bladed knife run under hot water or with a foie gras lyre, then serve on toast, brioche, or gingerbread.

Homemade foie gras is ideally prepared with raw foie gras. Outside the holiday season, it is difficult to find: at Foie Gras Gourmet, we offer frozen raw foie gras all year round and frozen foie gras escalopes, delivered directly to your door.