Foie gras terrine

Ingredients for Foie gras terrine

Instructions for Foie gras terrine

To prepare the Foie gras terrine recipe, please follow these instructions:

Foie gras from duck or goose is picked in small pieces of approx. 2 - 3 cm, veins and bile are removed.

Foie gras is marinated for 2 hours at room temperature in sautées, armagnac, salt and green peppercorns.

Foie gras is squeezed into a porcelain terrine and put on a grid in a 60 degree hot oven where it bake between 15 - 40 minutes. Time depends on how much fat is on top of the terrain. At 2 millimeters fat the baking is stopped. Cooled off and rested 24 hours before serving.

Serve with salad or green beans with walnuts and a piece of good bread.