Lobe of “Foie Gras”


Lobe of “Foie Gras”

Salle EmpireHôtel de Paris Monte-Carlo


Lobe of “foie gras” by Arnaud Nicolas


Ingredients for about 6 guests:
  • Duck “foie gras” 500 g
    • Refined salt 7 g
    • Pepper 1 g
    • Sugar 2 g
    • Chicken stock 2 litres




Preparation of the “foie gras”:

  • Leave the “foie gras” at room temperature for about 30 minutes.
  • Separate the two lobes and remove the main nerves from each one.
  • Weigh the seasoning very carefully.
  • Place the “foie gras” on a sheet of greaseproof paper, then sprinkle with the seasoning.
  • Place the two lobes one against the other, wrap them in a dish-towel.
  • Keep in a cool place overnight.
  • Bring the chicken stock to the boil, add the “foie gras” and cook for 45 minutes at 80°C.
  • Make a hole at 50°C for semi-cooked “foie gras”, at 60°C for fully-cooked “foie gras”.
  • Allow to rest in the liquid, then set aside to cool.
  • It is recommended to leave the “foie gras” in a cool place for 2 days so that it obtains a perfect texture.
  • Serve with seasonal fruit or vegetables.