Easy preparation to surprise your most gourmets guests


  1. We clean the liver of veins and blood that it could carry. It opens in the middle and is cleaned with your hands.
  2. Put the liver in a mold and sprinkle it well on all sides with sugar first and then with salt.
  3. It is pressed in the mold so that it takes the shape we want.
  4. Cut the truffle into thin slices that will spread throughout the liver. We can also make small cuts to the liver to put the pieces of truffle inside and that the entire block of foie is well flavored.
  5. It is watered on top with the brandy or liquor that we have chosen.
  6. Next, it is wrapped in transparent film and put in the refrigerator to marinate for 24 hours.
  7. Once macerated, we put it in the oven previously preheated at low intensity, about 90 degrees, for about 12 minutes.
  8. Once it is taken out of the oven, it is defatted and put in the freezer for an hour, to stop cooking. Then to the fridge. Once it is cold, it is ready to eat to taste, directly or well cooked with other foods.


  • 20 grams of sugar

  • 15 grams of salt

  • Truffle about 40-50 grams (if it is melanosporum)  or 80-100 grams (if it is aestivum or uncinatum)

  • ½ glass of brandy or other fragrant wine

  • A whole duck liver of about 800 grams