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A must for the end of the year celebrations, foie gras is not that complicated to make yourself. The France 3 teams attended its preparation alongside a chef.
It is in Senlis (Oise) that the chef Laurent Crestat gives his precious advice for making homemade foie gras. At the market, his first choice is a raked product, ready to be prepared. “If the thumb sinks in completely, the foie gras is not fresh. There, we have a beautiful shine, it’s perfectt “, explains the chef. Then we head to his restaurant, where the foie gras will be cooked.
“There is not a lot of work to do“, announces Laurent Crestat. First step: poach it, then season it on baking paper. Then add white port and cognac, then roll it in foil. Then put the foie gras in water, and then Bakes it for ten minutes. And to prepare it in a terrine, the France 3 teams headed for Paris, in order to participate in a group lesson. Little tip? “It really needs to mature a few days“, specifies the teacher.