Foie Gras with Thermomix

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13 January, 2026

Foie Gras with Thermomix

There are dishes that automatically lead us to special celebrations, beautiful tables and long toasts 🍷✨.
Foie gras is one of them. But it is also one of those products that many do not dare to prepare at home for fear of spoiling it or because it seems “too complicated.”

The good news is that with Thermomix and the sous vide technique, making homemade foie gras is much easier than you imagine. Absolute temperature control, perfect texture and a result worthy of a restaurant without stress.

This sous vide foie gras is incredibly creamy, balanced in salt and with just the right amount of cognac. In addition, when cooked gently, it retains all its flavor without losing excess fat.

The first time I made it like this was for an important family meal. I made it days in advance, let it rest quietly in the refrigerator… and on the day of serving it I just had to cut and enjoy. Since then, it is my favorite way to prepare foie gras for Christmas, celebrations or special meals 🎄🥂.

Foie Gras with Thermomix

Why this recipe is perfect

✅ Professional result: silky texture and clean flavor.
✅ Full control: stable temperature thanks to sous vide.
✅ Less fat loss: smooth and uniform cooking.
✅ Prepare in advance: ideal for events.
✅ Thermomix makes it easy: without external thermometers.
✅ Versatile: perfect with sweet or savory.
✅ Bonuses: It improves with rest, it looks better every day.

Ingredients explained

🦆 1 raw duck foie gras (approx. 400 g)
🥃 4 tablespoons cognac
🧂 2 teaspoons salt
🌶️ 2 pinches of ground black pepper
💧 1400 g of water
🍋 10 g lemon juice
🧊 Ice cubes (for cold bath)
🛍️ Vacuum bag suitable for cooking

Grades:

• You can replace the cognac with Armagnac or brandy.
• Adjust the salt slightly according to your taste.
• Ideally divide the foie into two smaller rolls.

Equipment and preparation

What you need

• Thermomix with Kettle and Vacuum functions.
• Blade cover accessory.
• Heat resistant vacuum bag.
• Small, sharp knife.
• Transparent film.
• Container with water and ice.

Previous preparation (Mise en place)

• Take the foie out of the refrigerator 30 minutes beforehand so that it is malleable.
• Prepare all the measured ingredients.
• Have the vacuum bag and cold bath ready.

Step by step instructions

Separate the foie gras lobes and carefully devein them with a small knife. This step is key for a fine texture without hard veins.

Place the foie in a bowl, drizzle with 2 tablespoons of cognac, sprinkle with 1 teaspoon of salt and 1 pinch of pepper on each side. Cover with film and let it marinate for at least 30 minutes in the cold.

Form a roll (or two) with the foie and place it in the vacuum bag. Add the rest of the cognac, salt and pepper. Vacuum seal making sure it is compact.

Place the blade cover in the Thermomix container. Add 1400 g of water and lemon juice. Activate Kettle mode at 60 °C to prepare the bath.

Insert the bag of foie making sure it is completely submerged. Activate Vacuum mode for 1 hour at 58°C for perfect cooking.

When finished, immediately transfer the bag to a container with cold water and ice for 30 minutes to stop the cooking.

Store the foie in the refrigerator and let it rest for at least 3 days before consuming so that the flavors settle and the texture is perfect.

Pro tips and troubleshooting

🌟 Secrets for success

Don’t be in a hurry: rest is a fundamental part of the recipe.
Deveining well greatly improves the final texture.
Splitting into two curlers makes serving easier.
Take out the foie 10 minutes before serving so that it is creamy.

❌ Common mistakes

Problem: Texture too soft.
Cause: Too high temperature.
Solution: Always maintain 58 °C.
Problem: Flat flavor.
Cause: Little rest.
Solution: Respect a minimum of 3 days in the cold.

Variations and customizations

🔥 With spices: add pink pepper or five spice.
🍷 Gourmet: replace cognac with Armagnac.
🍯 Sweet: Serve with fig jam.
🌱 Softer: slightly reduce the salt.
🎄 Christmas: add a pinch of nutmeg.

Serve and accompaniments

Cut the foie into thin slices with a hot knife and serve on toast or brioche.
Accompany with blueberry jam, Pedro Ximénez reduction or caramelized apple 🍎.

Storage

🥡 Fridge: up to 10 days well sealed.
❄️ Freezing: not recommended once cooked.
♨️ Service: Take out a few minutes before consuming.

Frequently asked questions

Can I do it in advance?

Yes, it is ideal to do it days in advance.

Is rest mandatory?

Yes, it is key to flavor and texture.

Can I use goose liver?

Yes, adjusting the time slightly.

Can it be flavored more?

Yes, with spices or mild liqueurs.

Call to action

This sous vide foie gras with Thermomix is a safe bet for any special occasion 🎉.
Prepare it calmly, let it rest and enjoy a spectacular result without complications.

Save this recipe, share it and tell me what you accompany it with.
If you liked it, don’t miss other festive recipes with Thermomix that elevate any table.