Foie gras terrine
Ingredients
Instructions
- 1 raw fresh duck foie gras of 600 g each
- 2 tbsp. Port soup
- 2 tbsp. sherry soup
- 2 tbsp. Armagnac soup
- 1 pinch of grated nutmeg
- 1 tbsp. coffee grated caster sugar
- 0.5 tbsp. ground white pepper
- 3 tbsp. salt
- Take the foie gras out 1 hour before cooking and remove the veins if this is not done.
- Place the foie gras in a dish. Salt and pepper on both sides then sprinkle with port, jerez and armagnac.
- Add the nutmeg and caster sugar and leave to marinate for about 30 minutes.
- Place the liver in the terrine, tamp it well then place it in a dish one-third full of hot water like a bain-marie.
- Close it and bake for 1 hour in a preheated oven at 100°C.
- Remove from the oven, place a board on the terrine and add a weight to bring up the fat.
- Leave to rest in the refrigerator for 3 or 4 days before tasting.
Foie gras terrine
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