Foie gras des Landes
Photo: Pierre LANNES · CC BY-SA 2.0

History

Foie gras production in southwestern France dates back to the 18th century, with the Landes department becoming the major producer in the 19th century. The IGP Foie Gras du Sud-Ouest covers production from the Aquitaine and Midi-Pyrenees regions. Most Bordeaux fine-dining rooms make their own terrine; La Tupina and Le Mably are among the local benchmarks.

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Common allergens: None

Make it at home

Yield 8Hands-on 45 minTotal 72 hrDifficulty Advanced

Ingredients

  • 1 raw foie gras, around 500g, deveined
  • 8g fine sea salt
  • 2g white pepper
  • 1g sugar
  • 30ml Sauternes or Cognac
  • Optional: pinch of quatre-epices

Method

  1. Devein the foie gras carefully; this is the hardest part. Lay it flat on a board and remove the two main veins.
  2. Season the lobes with salt, pepper, sugar and Sauternes. Cover and rest 12 hours in the fridge.
  3. Pack the seasoned foie into a terrine mould. Press down firmly to remove air pockets.
  4. Cook in a bain-marie at 90C for 30 to 35 minutes until internal temperature reaches 50C.
  5. Cool to room temperature, press with a weight overnight in the fridge.
  6. Rest 48 hours minimum before serving, sliced 1cm thick with toasted brioche and a glass of Sauternes.

Tip from the editors. Cook at low temperature to avoid melting the fat; an instant-read thermometer is non-negotiable.

Where to eat foie gras des landes

Foie gras des Landes in Bordeaux

La Tupina ★ 4.5

€€€ French RegionalSaint Pierre

La Tupina in Bordeaux's Saint-Pierre district is the southwestern French institution founded by Jean-Pierre Xiradakis in 1968, now led by chef Franck Audu.

SignatureEntrecote a la bordelaise, Tricandilles, Sanguette

TipSit near the open fire for the tricandilles; the lunch formula is a serious value if you book ahead for noon on a weekday.

Directions Book

La Cape ★ 4.4

€€€ French BistronomicBastide

La Cape in Cenon, across the Garonne from Bordeaux's Bastide, is Nicolas Magie's bistronomic dining room with classic French luxury cuisine and a terrace.

SignatureFoie gras, Pigeon, Souffle

TipOrder the souffle course for dessert; the tasting menu prices climb but the lunch formula stays under €50.

Directions

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