How to make foie gras with a Thermomix?

Want to impress your guests with a delicious homemade foie gras? Find out how to make this iconic recipe using your Thermomix. Follow our tips and tricks for perfectly prepared and tasty foie gras.

To make foie gras with the Thermomix, start by choosing a quality lobe of raw duck foie gras. Season generously with salt, pepper, sugar and, if necessary, alcohol. Wrap it in plastic film and aluminum foil, then cook it in the Thermomix for 15 minutes at 90°C. Cool and refrigerate for 24 hours before serving. For an elegant presentation, serve with gingerbread or brioche, fig chutney or onion jam. Follow these tips to make a success of this iconic recipe and impress your guests with a homemade delicacy.

• Essential ingredients 🍇🦆 :
  • Fresh duck or goose foie gras
  • Spices and condiments (salt, pepper, sugar, etc.)

• Fresh duck or goose foie gras
• Spices and condiments (salt, pepper, sugar, etc.)
• Delicate preparation 🔪🔥 :
  • Gently devein the foie gras
  • Season with care

• Gently devein the foie gras
• Season with care
• Precise cooking ⏲️🌡️ :
  • Respect temperature and cooking time
  • Cool quickly for better texture

• Respect temperature and cooking time
• Cool quickly for better texture
• Optimum preservation 🥄🥫 :
  • Wrap tightly and refrigerate.
  • Consume after a few days of maturing

• Wrap tightly and refrigerate.
• Consume after a few days of maturing

• Fresh duck or goose foie gras
• Spices and condiments (salt, pepper, sugar, etc.)

• Gently devein the foie gras
• Season with care

• Respect temperature and cooking time
• Cool quickly for better texture

• Wrap tightly and refrigerate.
• Consume after a few days of maturing

Tips for making foie gras with the Thermomix

To make foie gras with the Thermomix, start by choosing a quality lobe of raw duck foie gras. Choose locally-sourced, free-range products to guarantee an authentic taste.

Before starting preparation, take your foie gras out of the fridge and let it stand at room temperature for about an hour. This will facilitate deveining. When the foie gras is at room temperature, divide it into two lobes and carefully remove the veins with a small knife.

Next, season the foie gras generously with salt, pepper and a pinch of sugar. You can also add a little cognac or armagnac to enhance the flavors. Massage the lobes well to distribute the spices and alcohol evenly.

Place the seasoned lobes in a baking-safe plastic film and roll tightly into a sausage shape. Make sure to press out the air to avoid bubbles. Then wrap in aluminum foil for a better seal.

Place the foie gras boudin in the Thermomix cooking basket. Fill the bowl with 800 ml of water, place the basket in position and close the lid. Set the Thermomix to 15 minutes at 90°C, speed 2.

After cooking, remove the foie gras and leave to cool at room temperature for about an hour before placing in the refrigerator for at least 24 hours. This step is crucial to develop the flavors and obtain the perfect texture.

For an elegant presentation, serve your foie gras with slices of gingerbread or brioche. Serve with fig chutney or onion jam for a touch of sweetness. You can also add a few crystals of fleur de sel just before serving.

Choosing your foie gras

Preparing delicious foie gras with the Thermomix is easier than it looks. Follow these tips to make a success of this emblematic recipe and seduce your guests with a homemade dish.

To achieve a successful foie gras, it’s essential to prepare and season your liver properly. Here are a few tips to help you do just that:

• Use quality foie gras, ideally whole and raw.
• Take the liver out of the fridge an hour before starting the preparation, so that it is at room temperature.
• Delicately devein the liver without damaging it too much to avoid bitter bits.
• Season generously with salt, pepper and, if desired, a blend of spices such as allspice or sugar.
• Marinate for at least 24 hours in the refrigerator to allow the flavours to develop.

The Thermomix is an invaluable tool for successfully cooking foie gras. Use it to cook foie gras gently and evenly. Here’s how:

1. Place the foie gras in the Varoma basket, making sure it is evenly distributed.
2. Fill the Thermomix bowl with 500 ml of water.
3. Cook in Varoma for approximately 20-25 minutes, monitoring the temperature to avoid overcooking.
4. Allow to cool before refrigerating for perfect texture.

The choice of foie gras is crucial to a successful recipe. Here are a few points to keep in mind:

• Choose top-quality duck foie gras, which is often tastier than goose foie gras.
• Check the firmness of the liver: it should be soft but not mushy.
• Choose foie gras with a label guaranteeing respectful production methods and quality animal feed.

Preparing foie gras

Foie gras is an emblematic dish of French cuisine, often served at festive occasions. With the Thermomix, it’s quick and easy to prepare, while retaining its exceptional taste.

To make a success of your foie gras in the Thermomix, it’s essential to choose fresh, high-quality foie gras, preferably of local origin. The foie gras must also be at room temperature before you start preparing it.

Here are a few tips to ensure optimal results:

• Be sure to devein the foie gras, removing the blood vessels to prevent bitterness.
• Season generously with salt, pepper and a little sugar to taste.
• Marinate the foie gras in the refrigerator for a few hours to allow it to absorb the spices.
• Use a Thermomix-suitable mould for even baking.

Once the foie gras is ready, place it in the Thermomix and follow the steps below:

• Pour 500 g of water into the Thermomix bowl and insert the steam basket.
• Place the foie gras in the mold, then in the steamer basket.
• Program the Thermomix for 15 minutes at 100°C in steam mode.
• Gently turn the foie gras over and cook for a further 10 minutes.
• Allow to cool to room temperature before placing in the fridge for 24 hours to set.

It’s best to prepare foie gras a few days in advance, so that it can fully develop its aromas. Serve it in thin slices, accompanied by toasted bread and a little fig or onion jam for a real treat!

Cooking foie gras

Using the Thermomix offers unrivalled simplicity and precision when making homemade foie gras. This food processor allows you to control temperature and cooking time, guaranteeing perfect texture and exquisite taste. Here are a few tips for making foie gras with the Thermomix.

First of all, make sure you choose a quality foie gras. Choose duck or goose foie gras from local producers who comply with quality standards. A fresh foie gras will be easier to work with and give better results.

Deveining: This step is crucial. Separate the two lobes and carefully remove the veins with a thin knife. Work carefully to avoid damaging the liver.

Seasoning: Generously season both sides of the liver with salt and pepper. Some like to add cognac or port for a touch of originality. Massage the liver well to distribute the seasoning evenly.

Place the foie gras in the Thermomix steamer basket. Fill the food processor bowl with half a liter of water. Program the Thermomix to 80°C, speed 2, for 15 to 20 minutes, depending on the thickness of your foie gras. This gentle cooking will preserve the flavors and texture of the foie gras.

• Tip: For even cooking, make sure the liver is not too compacted in the steamer basket. Cook in two batches if necessary.

Once cooked, carefully remove the foie gras and allow it to cool to room temperature before placing in the refrigerator for at least 24 hours. This resting period will allow the flavors to develop fully.

Homemade foie gras made with the Thermomix is not only easy to make, but also guarantees a texture and flavor worthy of the greatest chefs. By following these tips, you’ll be able to impress your guests with a festive and tasty starter.

Recommended accompaniments

Foie gras is a delicate, refined dish that can sometimes seem daunting to prepare. Fortunately, the Thermomix makes the task much easier. Here’s how to make foie gras every time with this appliance.

Ingredients:

• 1 lobe of raw duck foie gras (approx. 500 g)
• 10 g salt
• 2 g white pepper
• 1 teaspoon sugar
• 1 tablespoon armagnac or cognac

Preparation:

Remove the foie gras from the refrigerator and let it stand at room temperature for about 1 hour. This will facilitate the denervage process.

Separate the two lobes of foie gras and remove the veins with a thin knife. This step is crucial to ensure a smooth, creamy texture.

Arrange the lobes in a dish. Mix salt, pepper and sugar, then sprinkle over the foie gras. Add the armagnac or cognac.

Place the foie gras in a layer of heat-resistant cling film, forming a tight coil. Repeat the process, adding a second layer of cling film to seal the foie gras.

Fill the Thermomix bowl with 500 g of water. Place the steamer basket with the foie gras inside on the bowl. Close the lid.

Program the Thermomix on Varoma, speed 1, for 15 minutes.

Let the foie gras cool to room temperature before placing in the refrigerator for 24 hours. This will allow the flavors to develop fully.

Recommended accompaniments:

To enhance your foie gras, you can serve it in a variety of ways. Here are a few suggestions:

• Caramelized fig or onion chutney
• Shallot jam
• Toasted gingerbread
• Apple or pear compote
• Lightly browned brioche toast

These accompaniments add a sweet touch perfectly balanced with the richness of the foie gras.

Wines

To prepare succulent foie gras with the Thermomix, start by choosing a quality foie gras. Choose a fresh, deveined duck liver, weighing around 500 grams. You can add your favorite spices, such as salt, pepper and a dash of cognac to enhance the taste.

To cook, place the foie gras in the Varoma, add 500 grams of water to the Thermomix bowl, then set the appliance to Varoma, speed 1, for 12 minutes. Gently turn the foie gras and cook for a further 8 minutes. Once cooked, wrap the foie gras in cling film and leave to set in the fridge for 24 hours.

As an accompaniment, foie gras goes perfectly with gingerbread, fresh baguette, or lightly toasted toast. You can also add fig, mango or pear chutneys for a sweet-savory touch. A green salad with a light vinaigrette is the perfect complement to this festive dish.

To bring out the best in your foie gras, serve it with appropriate wines. Here are a few suggestions:

• Sauternes: classic and timeless, its syrupy character is a perfect match for foie gras.
• Gewurztraminer: with its floral notes and slight sweetness, it adds an exotic touch.
• Champagne brut: for a touch of sparkle to counterbalance the richness of the foie gras.

Gingerbread

Foie gras in the Thermomix is a tricky recipe that may seem daunting, but with the right tricks, you can pull it off with flying colors.

Start by deveining the foie gras, separating the two lobes and carefully removing the veins with a thin knife. Place the pieces of foie gras in a bowl.

Season generously with salt, pepper and a little sugar. Add a dash of cognac or armagnac to give the foie gras extra flavor. Leave to marinate for around two hours in the fridge.

Use the Thermomix to cook your foie gras. Pour water into the Thermomix bowl until the knives are covered, then place the steam basket in position. Place the foie gras pieces in cling film or in closed glass jars.

Set the Thermomix to Varoma, speed 1, and cook for 15 to 20 minutes, depending on the thickness of the foie gras.

After cooking, allow to cool to room temperature, then refrigerate for at least 24 hours before serving. This will allow the flavors to develop and the foie gras to firm up.

Recommended accompaniments

To bring out the best in foie gras, think about serving it with fruit compote such as fig or apricot. You can also opt for onion jam or a lightly spiced chutney.

Foie gras also goes perfectly with bread. Choose a good country-style bread or a lightly toasted brioche. For a touch of originality, gingerbread is also an excellent option.

Gingerbread

To make homemade gingerbread, mix flour, honey, gingerbread spices (cinnamon, ginger, nutmeg, cloves) and a pinch of salt in a bowl. Add warm milk and a little bicarbonate of soda, then leave the dough to rest.

Preheat oven to 160°C. Pour the batter into a buttered cake tin and bake for about 1 hour. Leave to cool before slicing.

Gingerbread, with its sweetness and complex aromas, marries perfectly with the creamy texture and rich taste of foie gras.

Chutneys

Foie gras is an iconic culinary specialty, often reserved for special occasions. Thanks to the Thermomix, it’s now easier than ever to prepare it at home. Here are a few tips to help you succeed.

Start by deveining the foie gras, carefully removing nerves and bloody parts. For best results, soak the foie gras in a mixture of water and milk for a few hours. Then pat dry with paper towels.

Season your foie gras generously with salt, freshly ground black pepper and a touch of sugar. You can also add spices such as quatre-épices or piment d’Espelette to enhance the flavors. Place the foie gras in a mold suitable for steaming.

Fill the Thermomix bowl with a liter of water. Place the mold containing the foie gras in the Varoma and set the Thermomix to 100°C, speed 1, for 15 to 20 minutes. This technique ensures gentle, even cooking.

At the end of cooking, let the foie gras rest at room temperature before refrigerating. For easier slicing, refrigerate for at least 24 hours.

To bring out the best in your foie gras, remember to offer a variety of accompaniments to enhance its flavors. Here are a few ideas:

• Special breads: farmhouse bread, dried fruit bread, brioche
• Salads: mesclun, lamb’s lettuce, arugula, with a mild vinaigrette
• Fruits: figs, grapes, poached pears
• Condiments: fleur de sel, Sichuan pepper, truffle oil

Chutneys are the perfect accompaniment to foie gras, adding a sweet and slightly tangy touch. Try these recipes:

• Fig chutney: figs, onions, sugar, cider vinegar, spices (cinnamon, ginger)
• Mango chutney: mango, onions, sugar, vinegar, spices (turmeric, cumin)
• Apple chutney: apples, raisins, sugar, vinegar, spices (cinnamon, nutmeg)

These elements bring a depth of flavor and a diversity of textures that will make your foie gras a true gastronomic success.

Q: What ingredients are needed to make foie gras with the Thermomix?

A: To make foie gras in the Thermomix, you’ll need duck or goose foie gras, salt, pepper, spices and alcohol (optional).

Q: What’s the most common Thermomix foie gras recipe?

A: The most common Thermomix foie gras recipe involves seasoning the foie gras with salt, pepper and, if necessary, spices, then marinating it before steaming it in your Thermomix.

Q: How do I cook foie gras successfully with the Thermomix?

A: To cook foie gras successfully in the Thermomix, it is important to respect the cooking times and not overcook the foie gras, which should remain soft and melt-in-the-mouth.

Q: How long does it take to prepare foie gras with the Thermomix?

A: Preparing foie gras in the Thermomix can take between 24 and 48 hours, including marinating and cooking time. It is therefore advisable to plan ahead.