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How to cook foie gras sous vide

by Great British Chefs4 November 2015

How to cook foie gras sous vide

Foie gras is the ultimate in luxury ingredients, often only eaten at restaurants or reserved for the most special occasions. Cooking foie gras is notoriously difficult and mistakes can be very expensive. Cooking it sous vide is a great way to control the process as the low temperature prevents overcooking and ensures a perfect result every time.

Preheat the water bath to 58°C
Slice the foie gras across the lobe into 3cm pieces
Place the pieces into individual small vacuum bags and seal under pressure
Place the bags in the preheated water bath to cook for 15–20 minutes
Remove the foie gras from the bags and drain on kitchen paper
Place the pieces on a metal tray and, using a blowtorch, caramelise the surfaces
Season with sea salt and serve


Foie gras is delicious served cold in a terrine or ballotine – try Alan Murchison’s Foie gras with rhubarb and duck breast.

Serving suggestions

Vineet Bhatia serves a starter of Spice-seared foie gras, wild mushroom naan and fennel and mango chutney salad, while Chris Horridge uses foie gras in his main course of Beef fillet, foie gras, parsley purée and Madeira sauce.

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