Foie gras

Terrine of Duck Foie Gras
Terrine of Duck Foie Gras
  • Time : 24 hours + 1 h 30
  • Difficulty : easy

For this recipe, you need :

  • foie gras
  • seasoning
  • dead dough
  • jelly of sauterne or other wines

Technical Stages :

  • Prepare the foie gras.
  • Put the marinated foies in a clay pot. Press hard to pack without leaving any empty space.
  • Put the lid on the pot and seal with dead dough.
  • Cook in a bain Marie 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.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Electronic thermometer 1Electronic thermometer 1 22.10 Euro
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