How to successfully season foie gras?

Semi-cooked, cooked in a cloth, in a terrine, foie gras is essential at Christmas and when you want to prepare a refined meal. What’s more rewarding than doing it yourself? If the quality of the ingredients (and first and foremost, the foie gras, which must be chosen with the greatest care) is essential, the seasoning is also very important. In the wrong dosage, it can ruin all your efforts and your recipe! How much salt and pepper to add? Can you flavor your foie gras with alcohol or spices? Here are all our answers. And for even more ideas for your festive meal, take a look at our dedicated Christmas page!

Salt and pepper are essential to the success of your foie gras. Without this seasoning, it will be far too bland and will be sorely lacking in taste. Admit that it would be a shame! Chefs recommend around 12 g of salt and 3 to 4 g of pepper per kg of foie gras. This is the guarantee of a beautiful balance of flavors. For a 500 g liver (the standard size), it is enough to divide these proportions by two.

Prefer freshly ground pepper and avoid ground peppers (especially the “first price” ones), which will have no relief. The range of peppers is very wide. Depending on your tastes, you will opt for a black pepper, for its power, a white pepper, refined and fresh, or a green pepper, for its herbaceous notes.

If they are not essential, the spices will enhance your foie gras. You can add a pinch of Espelette pepper (around 4 g per kg of liver). Nutmeg, “4 spices”, pink berries or cloves can also be good options. Be careful, however, to keep your hand light, because integrated in too large quantities, these spices can distort your foie gras.

You will also find “special foie gras” spice blends in delicatessens and online.

It is also not obligatory, but he will happily take it up. The simplest is to choose a sweet wine (Port, Pineau), a sweet wine (Sauternes) or an Armagnac or a cognac. Be careful not to overdo it, again to avoid destroying the delicate flavors of the foie gras. Depending on the alcohol used, allow between 2 to 4 tablespoons per kg.