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Home > Recipes and Tips > Foie gras in the Cloth

Foie gras in the Cloth

For 8-10 persons

Time of preparation:  15-20 minutes


  • One Fresh Duck “Foie Gras” of 550 gr approximately (best without of veins)
  • Salt, Pepper, Nutmeg
  • Porto, Rum, Cognac, Armagnac, your choice!
  • Options: truffle 20 gr or Figs 50 gr


  • Soak the liver in a mixture of water and milk to put it in temperature.
  • Separate 2 lobes
  • Flavor: Mix Salt, Pepper, Nutmeg on beforehand
  • Add the options before re-forming the liver:
  • Truffles to be arranged in small pieces (optional)
  • Figs beforehand fried/cocked (optional)
  • Alcohol Cognac or Armagnac or Rum or Porto (it’s your choice but don’t mix!)
  • Put in the chosen alcohol around and between the lobes
  • Recompose the liver with 2 lobes
  • Pepper in the mill
  • Roll the Liver recomposed in 5 sheets of aluminum
  • Take care of the tightness of every extremity of lthe loeb
  • Warm water in 80 ° and maintain in a constant temperature with thermometer during the cooking
  • Plunge the fresh “foie gras” 25 minutes (22 - 28 minutes according to the wished style of cooking: pinkish either well cooked)
  • Take out the liver and let it cool at room temperature
  • Place the terrine in fridge at least 48 hours before serving it, but even better after 4 days
  • It is possible to preserve it for 6 days maximum.
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