Homemade duck foie gras terrine
Ingredients
- 500 gFoie gras (raw, deveined)
- 6 gSalt
- 1 gPepper
- 1 gSugar
- 20 mlArmagnac
Method
A smooth, firm slice that holds its shape under the knife without crumbling. The centre stays supple, faintly pink, with the rounded aroma of Armagnac and measured seasoning.
- 1
Combine the salt, pepper and sugar. Season every surface of the deveined foie gras, then pour over the Armagnac.
- 2
Cover and refrigerate for 12 hours. Keep the foie gras chilled throughout the marinating time.
- 3
Heat the oven to 110°C / 230°F. Press the foie gras into a small terrine, working out any air pockets, then put on the lid.
- 4
Set the terrine in a roasting pan and pour in hot water to halfway up its sides. Bake for 30–40 minutes, until the centre registers 50–55°C / 122–131°F on a thermometer.
- 5
Let the terrine cool, then refrigerate for at least 48 hours before slicing. The rest firms the texture and gives the seasoning time to settle.
Frequently asked questions
How do you get this dish right?
- Keep the foie gras cold while seasoning; it is easier to handle and the lobes hold together.
- Pack it in layers, pressing gently with the back of a spoon to remove air without crushing the flesh.
- Use the centre temperature as your guide: a narrow terrine heats faster than a wide one.
How long does this dish keep?
Keep covered in the refrigerator for up to 4 days. Store it in the terrine and slice just before serving.
