Printable version Foie gras
Non-illustrated recipe - Illustrated recipe

Terrine of Duck Foie Gras

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

Ingredients for Terrine of Duck Foie Gras :

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

Technical stages for Terrine of Duck Foie Gras :

Terrine of Duck Foie Gras - 1
1

Prepare the foie gras. Prepare the ingredients required for this recipe.

Terrine of Duck Foie Gras - 2
2

Put the marinated foies in a clay pot. Press hard to pack without leaving any empty space.

Terrine of Duck Foie Gras - 3
3

Put the lid on the pot and seal with dead dough.

Terrine of Duck Foie Gras - 4
4

Cook in a bain Marie at 100°C (212°F). Put in the oven and cook for 50 minutes. The water in the bain Marie should already be boiling.

Terrine of Duck Foie Gras - 5
5

When finished, leave to cool in the bain Marie.

Terrine of Duck Foie Gras - 6
6

Remove the dead dough and the lid.

Keep refrigerated.

Terrine of Duck Foie Gras - 7
7

Cut the foie gras with a sharp blade. Dip the knife in hot water beforehand to make it easier.

Terrine of Duck Foie Gras - 8
8

Serve the foie gras with toasted bread.

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