Tip:
Highlight text to annotate it
X
Place the deveined foie gras into a dish lined with a large piece of plastic wrap.
Season the foie gras with 2 spoonfuls of salt.
And a pinch of sugar.
A few grinds of pepper.
And a liqueur glass of port, muscat or cognac.
Wrap everything up.
Macerate, preferably for 12 hours.
Place a large sheet of plastic wrap or cheesecloth in the terrine, leaving plenty to extend over the sides.
Place the foie gras on top. The terrine should be small enough for the foie gras to fit in tightly.
Press down lightly with your fingers to fill the terrine.
You can add a little port, but not too much: the foie gras should not be “swimming” in it.
Close up the plastic wrap or cheesecloth. Shake the container to pack down the foie gras.
Place the terrine into a container three-quarters filled with boiling water (bain-marie principle). Cook in a 150° C / 300° F oven for 15-20 minutes depending on the shape or material of the terrine. A thermometer placed in the center should read 45° C / 112° F.
Here we’re showing the terrine once it has come out of the oven and cooled slightly.
You can see that the fat has not yet set.
And the liver is still soft. Always allow 2-3 days of aging in the refrigerator for the the foie gras to achieve its full texture and flavor.
We have patted off the excess fat for presentation. Normally, after refrigeration the fat is firmly set. Quality foie gras should not show too much fat.
Slice the foie gras. Dip the knife blade into a pitcher of cold water to prevent the foie gras from sticking to the blade. Foie gras is very fragile at room temperature and should be served immediately.