Foie gras: Norbert Tarayre reveals his step-by-step recipe for the festive season

As the festive season approaches, the desire for homemade foie gras becomes a ritual. Norbert Tarayre’s method seduces with its precision, just the right flavors and simple gestures. The result is a generous preparation, made for conviviality.

Norbert Tarayre’s method, a blend of tradition and precision

The basis remains the same: carefully trimmed and seasoned lobes. Norbert reminds us of the professional benchmarks: 15 g salt per kilo and 4 g pepper per kilo, i.e. 21 g salt and 6 g pepper for 1.4 kg. Port and marc de Bourgogne are used to support the aromas, in measured touches. In this way, foie gras retains its texture and signature.

The roll of special baking film ensures secure shaping and hold. It withstands heat and steam, without migration of stray odors. What’s more, it facilitates clean shaping before microwaving or warm bathing. The 3 lobes of raw, veinless foie gras(1.4 kg in total) are then assembled without resistance, to form a regular cylinder.

Amaretto 60 g (i.e. 20 g per lobe) sets a soft, subtle, rounded almond note. Tonka bean adds a woody relief, with a hint of vanilla. On the other hand, the dosage is delicate, so as not to overpower the material. This duo carries the personality of foie graswithout weighing it down.

“Just the right seasoning, a rest in the refrigerator, and the texture lights up.”

Microwave or AirFryer: choosing the right cooking method

For a microwave version, the seasoning can include marc de Bourgogne and Porto. The cooking foil ensures a watertight seal, so grease is distributed more evenly. As a result, the heat acts quickly and gently. The foie gras remains soft, with a smooth center.

Alternatively, Norbert presents a homemade foie gras using the COSORI 10L Twinfry Chef Edition AirFryer (video from December 2025). Here, 30g of white balsamic vinegar adds luster and hold to the cooking process. Homogeneous air circulation limits textural variations. The surface becomes clean, while the interior retains its suppleness.

• Season to the correct ratio: 15 g/kg salt, 4 g/kg pepper.
• Form a tight cylinder with a suitable baking film.
• Choose microwave or AirFryer depending on equipment.
• Let stand in the refrigerator to stabilize texture.
• Serve chilled, sliced with a warm blade.

Seasoning, rest and food safety

The duo of 21 g fleur de sel and 6 g pepper for 1.4 kg acts like a metronome. Massage gently to distribute without compacting. What’s more, resting in the cold homogenizes flavors. The foie gras gains in hold and clean cut.

The roll of special baking film withstands the temperature rise. It maintains its shape and limits waste. However, film not designed for cooking should be avoided. In this way, the preparation remains healthy and the foie gras expresses itself without false taste.

According to the recipe detailed by Marie Claire, the piece serves 8 to 12 people without straining. Slice at the last moment, with a blade run under hot water. A lightly sweetened jam or a fine jelly helps to maintain the balance. The regularity of the slices enhances the foie gras.

Key ingredients and aromatic balance

Port adds fruity depth and slight oxidation. Marc de Bourgogne supports the framework, dry and straight. Together, they structure the seasoning for the microwave version. In this way, the base remains clean and true to the material.

Amaretto dialogues with tonka bean in a patissier register. Two or three pinches of tonka are enough to avoid saturation. What’s more, the amaretto is kept to 60 g in total. The result enhances the foie gras, without superfluous sugar.

Practical information: materials, quantities and timetable

The COSORI 10L Twinfry Chef Edition ensures even cooking. Its generous cavity leaves plenty of room for the cylinder. As a result, air circulates and colors without drying out. This modern take on the approach filmed in December 2025.

The roll of special baking film remains your safety net. It protects the shape and controls humidity. It also simplifies the transfer from the work surface to the oven. This rigor changes everything on a delicate product.

3 lobes without veins, i.e. 1.4 kg. Season with 21 g salt and 6 g pepper. For the AirFryer, add 30 g white balsamic vinegar. The foie gras is now ready for the table.

• foie gras