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Home » Culture » Recipes » Meat and Poultry » Foie Gras in Gelatin

Foie Gras in Gelatin

Foie gras in gelatin



Marinate the goose liver with all the other ingredients for 24 hours. Put the liver with all the ingredients into an appropriate sized saucepan and griddle it on a low heat for 10 – 15 minutes. When it is cooked, take the veins out and put it in a mould or a terrine. Remove half of the juice that has come from the liver and add it to the mould with a little gelatine, put a weight on top and leave it to chill.
When it has been well chilled cut it into four and polish it with gelatine.