Cognac Foie Gras Pots
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Two small pots of foie gras prepared with a mix of salt and palm sugar, marinated briefly with cognac. The liver is pressed into jars, then gently heated in a water bath off heat to reach a steady 57 °C, slightly higher than room temp, before chilling. Spices swapped: palm sugar replaces white sugar, pink salt instead of fine salt. Cognac stays, brandy swapped for Armagnac for aroma twist. Keeps refrigerated for about a week, use within two days after opening. Small batch, rustic, simple.
Prep:
20 min
Cook:
45 min
Total:
65 min
Servings:
2 small pots
#French
#gourmet
#pâté
#appetizer
Foie gras raw, straight from butcher, cut thick but trim off veins. Sugar swap: palm sugar, subtle caramel notes. No fine salt, pink Himalayan for mineral touch. Armagnac for some earthy fruitiness instead of standard brandy, adds complexity but still smooth. Marinate at room temp, the liver warms, loosens up, not melting but pliable. Pat dry, stuffing jars tight, press slices down hard for no air pockets. Water bath off heat. Water hot, jars heat slowly. Target temp just above safe, 57 degrees Celsius, means partially cooked but rich and tender, barely holding shape. Cool down needs patience, no heating after bath. Salt, sugar, spirit balance quiet, soft deep flavor. Fridge wait minimum 24 hours, longer softens texture but changes taste. Serve cold, pepper optional. Shelf life controlled, no preservatives, natural product. Opens fast spoil. Rustic, no fuss, small batch, classic but swapped. Custom twist but traditional base.
Ingredients
- 2 escalope pieces raw foie gras around 100 g (3.5 oz) each
- 3 ml (⅔ teaspoon) palm sugar
- 3 ml (⅔ teaspoon) pink Himalayan salt
- 10 ml (2 teaspoons) Armagnac
- 2 Mason jars 125 ml (½ cup)
About the ingredients
Escalopes around 100 grams, slightly bigger than usual stock cuts. Palm sugar, coarser grain, unique caramel undertone, use instead of plain white sugar for flavor depth. Pink Himalayan salt introduced in place of fine table salt—minerals add subtle aroma and hints of sweetness. Cognac replaced by Armagnac. Both brandies, Armagnac brings riper notes, earthy fruit essence. Use good quality spirit, not bargain shelf. Jars: standard 125 ml Mason style, thick glass recommended, to withstand thermal shock. Cover and sealing airtight crucial. Foie gras quality important — fresh, well chilled, without excessive veins or discoloration. Work quickly but gently; liver temperature control key, no cooking in initial steps.
Method
- Thinly slice foie gras, place in glass container.
- Mix palm sugar and pink salt, sprinkle on both sides of liver slices.
- Drizzle Armagnac over livers, cover container with plastic wrap.
- Let marinate about 25 minutes at room temp until liver softens.
- Drain and pat slices dry with paper towel.
- Press one slice per jar, cut if needed to fit snugly.
- Seal jars tightly.
- Place jars in saucepan, add boiling water until three quarters up the sides.
- Cover saucepan, remove from heat.
- Let sit about 45 minutes until jar interiors reach about 57 °C (135 °F).
- Carefully remove jars, let cool to lukewarm.
- Refrigerate minimum 24 hours before serving.
- Serve with cracked black pepper if liked.
- Keep refrigerated, consume within one week unopened.
- Once opened, eat within 48 hours.
Cooking tips
First step, slice foie gras, thickness matters. Large slices hold shape but easy to press into jars. Salt and sugar mix sprinkled evenly; palm sugar slower to dissolve but infuses taste over marinating. Marinate max 25 minutes at room temp. Avoid long exposure or liver softens too much. Pat dry carefully using absorbent towels to remove excess liquid, crucial so jars seal tightly, no dilution of fat or flavors. Insert slices into jars with firm pressure to eliminate air gaps. Lid on tight but no overforce. Water bath: bring water to boil separately, remove from heat before placing jars in. Keep lids above waterline if possible. Cover pan to keep temp steady. Leave for about 45 minutes, target internal jar temp near 57 °C. Too hot or cook will alter texture, too low, incomplete. Remove carefully, avoid quick temp changes. Cool to room temp before refrigeration. At least one day in fridge before eating allows flavors to meld, fat to set. Pepper addition optional, best fresh cracked when serving. After opening, safe consumption window short—48 hours max. Store unopened up to one week cold. No preservatives means perishability. Simple, reliable, handcrafted preservation method.
Chef's notes
- 💡 Start with fresh foie gras. Quality matters. Check for discoloration. Look at the veins. Slice thick, around 1 cm. This helps shape when pressing into jars. Salt and sugar mix? Sprinkle evenly. Palm sugar takes time to dissolve. But flavor develops beautifully. Marination time critical. Don't exceed 25 min. Otherwise, texture negative.
- 💡 Pressure is key. After marination, pat dry carefully. Remove all excess moisture. Otherwise, jars won't seal properly. Excess liquid? It dilutes taste. Press slices into jars methodically. Avoid air pockets. Tight fitting is what you want. Sealing jars firmly, but without force. Too much pressure? Risk cracking glass.
- 💡 Water bath step is crucial. Use boiling water, remove from heat. Don’t put jars in boiling water directly. Keep jars above waterline. This controls cooking, no sudden temp changes. Lid on jars important. Keep it covered with a lid, prevent water ingress.
- 💡 Cooling phase needs patience. Cool jars gradually. No rush to fridge. Immediate cooling can alter texture. A minimum of 24 hours in refrigerator is non-negotiable. Longer wait? Flavor melds better. Serve cold. Option for fresh black pepper? Recommended, but not essential. Just a touch.
- 💡 Shelf life limited. No preservatives here. Unopened? Keep it cold for about week. Once opened, eat in 48 hours max. Safe storage needed. Trust refrigeration. Quick spoil results from improper handling. Use good quality ingredients. Focus on palm sugar, Armagnac for best results.
Common questions
How to tell if foie gras is fresh?
Color bright, creamy appearance. Check for smell, natural should be pleasant. Avoid any off or sour scent. Inspect for veins—less is better. If too many visible, move on. Thickness also matters.
What if I can't find Armagnac?
Brandy can substitute but flavors different. Not as robust. Other options? Calvados, though, a fruitier twist. Or even whiskey in small amounts. Just adjustments in marinate times might be necessary.
What's the best way to store this dish?
Keep in fridge. Unopened? Up to a week. After opening, consume quickly, within two days max. Sealed jars are critical. No air should get in. Check for any signs of spoilage.
How do I serve it best?
Serve straight from fridge, cold. Black pepper makes a difference. Fresh cracked preferred. Bread, crackers pair nicely. Try alongside fruit compote for contrast. Presentation? Use small plates for rustic appeal.
