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