ISO Recipe for Hungarian Foie Gras
I once had hugarian foie gras: whole lobes of goose liver, sealed in a jar with fat/renderings and possibly some paprika. It was served cold, our host pulled it from the freezer to the fridge and served it on warm toast with a little salt and pepper.
Does anyone know how to make this? I'm not looking for terrine or pate: the fat should be separate from the liver itself. I think I can get the goose liver from Hudson Valley, but wanted to throw it out there.
Thanks ahead of time!
I would say that what you had was in fact a terrine: the foie cooked in the jar with some spices - no more and no less.
Hungarian foie gras is a bit different from French, a coarser taste, but the preparation is essentially the same: devein, season, press into jar/terrine mould and cook to the desired level of doneness (mi-cuit for me). Part of the fat will render and rise to the top.
Eric Léautay has a different method: spread deveined and seasoned liver out on a baking sheet, cook and press into jars while still warm. Top with rendered fat. With this method the degree of doneness is easier to control and more even.
The taste of the whole concotion depends on your liver and the seasoning - I'd go easy on the paprika. Let mature a couple of days in the fridge, it will keep fine as long as it is covered with fat.