Recipe: Foie Gras Terrine [edit]

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Tags: Foul, Meat

Yield: 1 terrine (15 portions)

Step 1	Soak foie gras into tepid water for 1 hour to soften.
Step 2	Separate the lobes and remove all traces of green left by the gall bladder, as well as all the veins and any traces of blood.
Step 3	Add the marinade (salt, pepper, Armagnac, sugar and ice wine) evenly and leave for 20 minutes.
Step 4	Prepare a terrine with saran wrap.
Step 5	Cook foie gras on flat tray for 7 minutes at 140 degrees Celsius.
Step 6	Drain foie gras, reserve excess fat.
Step 7	Layer in terrine and press with 1 kilogram weight for 24 hours.