Foie Gras Terrine

Preparation time is 40 minutes.

Preservation time is 7 days.

Ease of preparation is difficult.

Yields: 1 terrine (15 portion carte)

Ingredients

• 2 lobes raw duck foie gras (1.2 kilograms)
• Salt (18 grams)
• White pepper, ground
• Armagnac (40 millilitres)
• Sugar (2 grams)
• Ice wine (100 millilitres)

Directions

1. Soak foie gras into tepid water to soften for 1 hour.
2. Separate the lobes, remove all traces of the green left by the gall bladder.
3. Remove all the veins and any traces of blood.
4. Add the marinade (salt, pepper, Armagnac, sugar and ice wine) evenly and leave for 20 minutes.
5. Prepare a terrine with saran wrap.
6. Cook foie gras on flat tray for 7 minutes at 140 degrees Celsius.
7. Drain foie gras, reserve excess fat.
8. Layer in terrine and press with 1 kilogram weight for 24 hours.