Origin of dish:
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Type of cooking:
Preparation time: 25 minutes
Cooking time: 40 minutes
Ingredients (6-8) :
600g fresh foie gras (duck livers, 2 lobes of roughly 300g)
Method: Soak lobes in warm water.
3g white pepper
A dash nutmeg
Mixed spice (quatre epices if possible)
1 teaspoon caster sugar
After about an hour, remove from water, separate, then open carefully. Remove as many large veins as possible with your hands or the tip of a knife, trying not to break up lobes too much.
Put lobes in an earthenware dish and season with salt and pepper, nutmeg, spices and sugar, then gently rub into lobes.
Pour port over lobes, then cover and chill for at least 12 hours, turning from time to time.
Once marinated, remove from bowl and leave to rest for an hour.
Arrange in a terrine dish lined with clingfilm (let a little hang over each edge), of roughly 16cm x 11cm x 7cm, with the largest lobe at the bottom.
Cook the terrine in a bain-marie (a bowl over 2cm of boiling water), or in an oven at 180°C (350°F) for 40 minutes.
Once cooked, remove from oven and leave to rest at room temperature for a couple of hours, then keep in fridge.
Serve chilled, with a glass of chilled Monbazillac, Sauternes or sparkling white wine.