How to make homemade foie gras? Hubert, consulting chef at JPAC, reveals his recipe !

Every year at the end of the year, the entire JPAC team has a tradition: preparing their own foie gras with the expert : Chef Hubert, our consultant.
And this year, Hubert reveals his professional foie gras recipe!

The rofessional homemade Foie Gras Recipe

Equipment needed :

  • A saucepan with gently simmering water
  • A vacuum cooking bag (shrinkable)
  • A vacuum sealer

Servings :
Serves 6 to 8 people for 500 g (1.1 lb) of foie gras lobe

Ingredients :

  • 1 duck foie gras lobe, deveined and denerved (French origin)
  • Fine salt: 9 to 10 g per kg
  • Granulated sugar: 5 g per kg
  • Black pepper: 0.5 to 1 g per kg
  • Optional: Sauternes wine – 1 dl per kg (to be added to the vacuum bag)

Method
Step 1 :
Start by gently opening the foie gras lobe (already deveined and denerved).
Carefully separate it into two parts to check that no veins or red spots remain.
Handle the foie gras as little as possible to preserve its texture.

Step 2
Prepare the seasoning by mixing:

  • 5 g salt
  • 0.5 g black pepper
  • 3 g granulated sugar
    Mix well.

Step 3
Sprinkle the seasoning evenly over both sides of the foie gras lobe, making sure not to form clumps.
The trick is to sprinkle the seasoning from above.
Gently spread and distribute the spices evenly over the surface of the foie gras.

Step 4
Take the shrinkable vacuum cooking bag and fold back the opening by a few centimeters to easily slide the foie gras inside.
Push the foie gras to the bottom of the bag and carefully wipe the edges so the seal can be made properly.

Step 5
Place the bag in the vacuum sealer, making sure there are no ridges at the opening of the bag.
Push the foie gras firmly toward the bottom of the bag.
Then immerse the vacuum-sealed foie gras in a saucepan of water at 90°C (194°F) for 30 seconds.

Step 6
Cook the foie gras using steam mode at 100%, with an ambient temperature of 68°C (154°F), until the internal temperature reaches 55°C (131°F).
Cook for 45 minutes.
Finish by placing the foie gras in a chilling unit or refrigerator and let it rest for about 15 days.

Good to know
– Once opened, consume within 2 days and keep refrigerated.
– Keep refrigerated for up to 15 days

Time to cook ! 👨🏻‍🍳

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