Terrine of Duck Foie Gras
Technical Stages :
- .
- Put the foies in a clay pot. Press hard to pack without leaving any empty space.
- Put the lid on the pot and seal with .
- Cook in a at 200°C or 392°F.
- Then bake normally, reducing the temperature. Bake for an hour. The temperature in the center should be around 56 to 58°C or 132 to 136°F for rose liver and 65 to 68° or 149 to 154°F for a more homogeneous coloration.
- Let it cool, pour a jelly of Sauterne (or any other wine) on top.
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The essentials
To make this recipe, some of these items will be required: