How To Make Foie Gras With A Sweet Sherry Glaze

Step 1: You will need…

Step 2: Clean the liver

First of all, separate the two halves of the liver.


Taking one half, gently push the sides away to reveal the veins. Tease the main vein out with your fingers and continue to search for any smaller veins.


Repeat the same procedure with the other half of the liver.


Having removed the veins, place onto the roasting tray.

Step 3: VIDEOJUG TIP

Before you begin, make sure that the liver is at room temperature otherwise it will be too firm to clean properly.

Step 4: Season the liver

Season first with salt, then white pepper followed by a little sugar.


Using your fingers, sprinkle the liver with cognac and then with the sweet sherry.


Spread some cling film over the tray and push it down to tightly cover the liver. It needs to make direct contact with the liver.


Place in the fridge to marinate for a minimum of 2 hours or overnight if you are preparing for the following day.

Step 5: Bring the liver to room temperature

Remove the liver from the fridge, take off the cling film and leave it to adapt to room temperature.


Place a large saucepan half-filled with water over a medium temperature to heat.

Step 6: Roll the liver

First, test the liver to see if it's soft. Then, slice it both vertically and horizontally.


Next, spread some cling film out on a flat surface and place a third of the chopped liver along the edge closest to you. Roll it up tightly, use a knife to prick and burst any air pockets and place aside.


Spread out another piece of cling film and put the rolled liver along the edge. Holding both ends, roll it up in the second piece of cling film as tightly as possible. Tie one end, hold onto this end and roll again to tighten completely. Finally tie the other end.


Repeat this for the other two thirds.

Step 7: Poach the liver

Using a thermometer, check that the temperature is at 80º.


One by one, place the rolled liver into the water and poach for three and half minutes. If the rolls are bigger than normal, poach them for five minutes.


After three and a half minutes, using a slotted spoon, remove the rolls of liver from the water, place them onto a tray and put into the fridge to chill overnight.

Step 8: Make the glaze

Heat saucepan over a high temperature, pour in the sherry, add the sugar and bring to the boil.


Boil the liquid down to about half. This will take about five minutes.


When it has reached almost a syrupy consistency, remove from the heat.

Step 9: VIDEOJUG TIP

It won't reach the ideal consistency until it cools down, so don't over cook it!

Step 10: Slice the liver

Take one roll of liver, remove the end and cut into 2 centimetre pieces. If you want to serve them as an appetizer, make them larger, to serve on toast make them smaller.


Then make a shallow slice down one side to cleanly remove the cling film.


Repeat with all the rolls.

Step 11: VIDEOJUG TIP

Make sure you cut the foie gras while it's cold - don't leave it out of the fridge beforehand otherwise it will melt!

Step 12: Serve

Drizzle a little of the glaze onto a plate and arrange the pieces of foie gras.


Top with some rock salt and garnish with a few leaves of rocket.


Serve on toast or without as an appetizer.