Foie Gras Terrine
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 lobes raw duck foie gras
18 grams salt
white pepper, ground
40 mls brandy (such as armagnac)
2 grams sugar
100 mls ice wine

Preparation

1 Soak foie gras into tepid water for 1 hour to soften. 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. 3 Add the marinade (salt, pepper, Armagnac, sugar and ice wine) evenly and leave for 20 minutes. 4 Prepare a terrine with saran wrap. 5 Cook foie gras on flat tray for 7 minutes at 140 degrees Celsius. 6 Drain foie gras, reserve excess fat. 7 Layer in terrine and press with 1 kilogram weight for 24 hours.