Steamed Foie Gras Or How To Easily Make Foie Gras

On dine chez Nanou

When you want a dish that is straight out of a fancy fine-dining restaurant, but you really don't want to waste all of the money it takes to eat at one of those establishments, then try this recipe for Steamed Foie Gras or How to Easily Make Foie Gras. It is decadent and hearty. It combines raw duck liver lobes with flavorful ingredients to make this hearty dish. Happy cooking!


  • 650 grams duck liver lobe
  • 1 tablespoon cognac
  • 2 tablespoons port
  • 3 tablespoons foie gras (mixture, coarse salt, white, black and Sichuan pepper)


  1. Get the liver out of the fridge so that it is at room temperature. Separate the lobes and devein it with a small knife. Rub the livers with 3 tablespoons of the foie gras spice mixture (or 2 teaspoons of coarse salt and 1 teaspoon of cracked pepper) Put the liver pieces in a plastic box and sprinkle them with 3 tablespoons of alcohol. Cover and marinate overnight.
  2. Remove the livers an hour before cooking.
  3. Wrap the drained liver in a plastic wrap, arranging the pieces so as to form a big sausage. Close the wrap and tighten each end so there is no air. Wrap in 5 layers of plastic wrap. Tighten the ends. Bring some water to a boil in a steamer.
  4. Once the water has come to a boil, place the wrapped liver in the steamer basket and cook for 18 minutes. Turn it over halfway through the cooking time. Remove the basket and let it cool down for 2 hours at room temperature and then refrigerate for 4 hours so that the fat congeals and hardens. Remove the plastic wrap and wrap it in aluminum foil. Wait at least 24 hours before serving. You can keep it for 4 to 5 days in the fridge.
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