Foie gras maison

Foie gras maison

Foie gras maison

Au départ, je pensais que le foie gras ne pouvait être réalisé que par des professionnels. On a souvent la mauvaise habitude de croire que certains produits ne sont accessibles et transformables que par des professionnels aguerris.

Pour le foie gras, le plus dur est de trouver la composition d’épices qui s’accorde à merveille avec le foie gras. Là, c’est un vrai casse-tête !

J’ai passé pas mal de temps à chercher et c’est dans un forum de passionnés que je suis tombé sur une réponse qui me convenait bien. Lorsque j’ai lu les quantités, je me suis dit « il est dingue, les quantités sont extrêmement précises ». Depuis, c’est devenu ma marinade parfaite pour le foie gras.

S’il y a une chose que j’ai appris avec le temps, c’est que la seule chose qui compte vraiment pour un bon foie gras c’est tout d’abord la qualité du foie gras que vous utilisez. Ne cherchez pas la complication, la qualité du foie gras est sous vos yeux. La fraicheur se cache derrière la couleur rouge/rosé.

Si vous ne voulez pas vous retrouver avec un assemblage de foies gras différents ou des émulsions de foie gras, je ne saurais vous conseiller de le préparer maison. Le foie gras doit être frais mais pas froid. Pour le travailler c’est beaucoup mieux. Le dénervée en saura d’autant plus faciliter pour ceux qui choisissent de le faire.

Pour ma part, j’ai choisit de faire confiance à Picard, il est vendu déveiné et prêt à l’emploi. Le foie gras est issu de canards élevés dans le Sud-Ouest.

Je vous propose une cuisson vraiment très simple et qui plus est ne nécessite aucuns ustensiles. Un plongeon dans un bain bien chaud et le tour est joué. On est loin des bains chauds de Budapest qui guérissent des maladies de la peau mais à table le charme du foie gras préparé maison saura vous faire oublier le charme de la Hongrie.

Il faut compter environ 15 minutes de préparation, 1 heure de pause et 2 heures de cuisson basse température pour réaliser le foie gras. Il est indispensable de le préparer 48 heures avant la dégustation.

Ustensiles nécessaires pour cette recette :
→ 1 grande cocotte
→ 1 grand sachet zip
→ 1 terrine à foie gras (16cm – 600ml)
→ 1 couteau très fin (pour démouler le foie gras)
→ 1 planche à découper (pour démouler le foie gras)
Ingrédients :
→ 1 foie gras de 400gr (Picard pour moi)
→ 4 litres d’eau
→ 1 presse purée (pour tasser le foie gras dans la terrine)
→ 1 cuillère à soupe (pour tasser le foie gras dans la terrine)
Marinade :
→ 5 g de sel
→ 0.8 g de sucre
→ 1.5 g de poivre moulu
→ 0.4 g de 4 épices (Cannelle, gingembre, girofle, muscade)
→ 0.4 g de muscade
→ 0.4 g de paprika
→ 2 cuillères à soupe d’alcool (Armagnac, Muscat, vin de noix ou Porto blanc)

Etapes de préparation :
Avant de commencer, lisez toutes les étapes au moins une fois et préparer tous vos ingrédients.

Pour commencer, faire décongeler le foie gras la veille au réfrigérateur. Inutile de s’énerver, il l’est déjà  😉 .

Dans un petit bol, préparer la marinade.
N’hésitez pas à mettre en pièces le foie gras 🙁 , il se reconstitue lors de la cuisson.
Verser la marinade et mélanger intimement puis déposer le tout dans un sac zip et mélanger de nouveau.
Laisser reposer 1 heure dans une pièce fraîche mais pas dans le réfrigérateur.

Foie gras maison

En attendant, faire bouillir l’eau  (4 litres) en fonction du poids du foie. 1 litre d’eau pour 100gr de foie, soit 4 litres pour nous.
Mettre les morceaux de foie gras dans la terrine. Tasser avec une cuillère au fur et à mesure.
Poser un film alimentaire sur le dessus et utiliser un presse purée pour finir de tasser le foie gras.

Foie gras maison

Envelopper hermétiquement la terrine à l’aide de film alimentaire. N’hésitez pas sur la quantité, il faut impérativement empêcher l’eau de pénétrer à l’intérieur de la terrine. En règle générale, je fais au moins 5 tours puis 3 tours avec le couvercle de la terrine.

Foie gras maison

Une fois que l’eau bout, éteindre le feu et placer la terrine dans l’eau. Veiller à ce qu’elle soit bien immergée. Personnellement, je place un poids dessus. Ce n’est pas très esthétique 😉 mais ça marche très bien.

Foie gras maison

Retirer la terrine lorsque l’on peut mettre la main dans l’eau sans se bruler. Il faut compter 2 heures.
Mettre la terrine refroidie au frigo sans y toucher pendant 48 heures.
Passer 48 heures, vous pouvez démouler le foie gras. Passer un couteau très fin sur toutes les parois intérieur de la terrine puis démouler le foie gras en renversant brusquement la terrine sur une planche à découper.

Un peu de graisse autour du foie gras est normal et signe d’une bonne préparation. A l’inverse une quantité trop importante de graisse est symbole d’une qualité moyenne du foie gras ou d’un gavage mal conduit.

Foie gras maison

Informations utiles :
→ Vous pouvez augmenter le temps de marinade sans dépasser 4 heures.
→ Respectez au gramme près le poids des épices, c’est très important.
→ Respectez la décongélation au frais. L’idéal étant de le laisser au frais toute la nuit.
→ Vous pouvez déposer les morceaux de foie gras directement dans le sac zip avec la marinade.
→ Si vous utiliser un foie non préparé et qu’il présente des traces de sang, faire tremper dans de l’eau très froide additionnée de glaçons et de quelques pincées de gros sel pendant au moins 2 bonnes heures.
→ Il faut bien tasser le foie gras avant la cuisson pour éviter d’avoir trop de gras.
→ Un gros foie gras perd beaucoup de graisse à la cuisson, c’est inévitable. Les plus gros ne sont jamais les meilleurs foie gras. Il est préférable de ne pas dépasser 500 grammes. C’est une recommandation des professionnels du gavage de canards.
→ Je choisis le foie gras cru de chez Picard, d’une part parce qu’il est de très bonne qualité et d’autre part car il ne produit que très peu de gras lors de la cuisson. Il a un très bon rendement.

Prenez le temps de cuisiner et surtout, faites-vous plaisir …

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    Haltbarkeit keine wirklichen Alternativen darstellen. Ein Verbot der Pigmente « Blau 15 » und « Grün 7 » habe auch drastische Folgen für den Verbraucherschutz, warnt der Bundesverband Tattoo.
    Nach einer eigenen Untersuchung der Inhaltsstoffe aller handelsüblichen Tattoo-Farben enthielten fast zwei Drittel aller Farben die beiden Pigmente.
    Ein Verbot wäre eine Katastrophe für alle Farbtätowierer und deren Kunden, sagte Tschiggy Lindner, Inhaberin von « Bubblegum Tattoo » auf dpa-Anfrage.
    Unter dem Druck der Nachfrage könnten Hersteller und Tätowierer verzweifelte Wege gehen, befürchtet Lickefett.
    Demnach könnten Anbieter beispielsweise ihre Produkte als Künstlerfarben umdeklarieren, um
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    « Eddings Tattoo-Farben verwenden diese Pigmente und weitere Stoffe nicht, sind daher zukünftig EU-konform », hieß es von der
    Pressestelle. In Hamburg gibt es aber nicht nur das erste Tattoostudio Deutschlands –
    sondern womöglich auch bald das erste Studio, das von einem
    Schreibwarenhersteller geführt wird. Das Projekt befinde sich aber noch ganz
    am Anfang. Als unmittelbare Lösung der Probleme,
    die sich durch ein mögliches Verbot der Pigmente ergeben würden, seien die eigenen Farben ohnehin nicht gedacht,
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    sein soll, das die Edding-Farben benutzt.

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