Foie Gras Terrine Recipe

INGREDIENTS

– 1 lobe of raw foie gras
– 2 tablespoons of Cognac
– 1 tablespoon of Sherry
– Salt
– Pepper

You will need a terrine (dish) that can fit the lobe, and a dish larger than the terrine for the bain-marie.

> Sophie‘s tip #1: Get high quality foie gras, so there is no pulling of veins and nerves. You will be able to keep the lobe in one piece.

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METHOD

1. Start preparations the evening before you are going to cook the foie gras.
Sprinkle salt on the bottom of the terrine. Put the foie gras in the terrine, with the side that looks better on top. Pour in the Cognac, then the Sherry. Add salt and pepper on top of the lobe.
Place the lid on the terrine. Put it in the fridge overnight.
2. The next day, take the terrine out of the fridge. Bring it to room temperature.
3. Pre-heat your oven at 350° F or 180° C.
4. Place the terrine in the larger dish filled up with cold water. Put in the oven. For a “regular” size lobe it takes 20 minutes. If your lobe is smaller or larger, adapt the cooking time by a few minutes.
5. Remove from the oven. There will be melted fat in the terrine around the lobe. Leave it.
6. When the terrine has cooled down (the fat hardens in the process) put it in the fridge. Wait two days before opening your terrine. Like a good wine, it needs to be aged.

> Sophie‘s tip #2: I (strongly) suggest saving the fat. It keeps for a long time. Add it to pasta or potatoes to prolong the unique taste of foie gras after the terrine has been emptied.