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FOIE GRAS TERRINE

NATURAL

Preparation: 30 min

Firing: 45 min

Difficulty : *

For 4 people

  • 1 KG OF 1ST CHOICE EXTRA FOIE GRAS​

  • 10 GR OF SALT

  • 10 GR OF SUGAR

  • 2 GR OF PEPPER

  •  25 GR OF MILK POWDER

  • 25 CL DE PORTO

  • 10 CL DE COGNAC

  • Drain the foie gras,

  • Mix the salt, sugar and pepper together

  • then spread the liver flat  to season it

  • Mix the liver well with the port and the cognac without crushing it too much

  • Mold the liver into a terrine then reserve for 1 night in the refrigerator

  • Cook the terrine covered in a bain-marie for 45 minutes thermostat 150°C

  • Leave to rest for 1 night then taste

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