The recipe for foie gras terrine, a great classic for New Year's Eve meals, is so easy that you just have to let yourself be tempted! Here is the list of ingredients needed to make a terrine of foie gras for 4 people:
– A raw duck foie gras of 500 to 600 grams. Choose it already deveined to make it easier. You can buy it in supermarkets, frozen or not. Choose a uniform one, without stains. Freshness test:if you press lightly with your thumb, it should spring back into shape in a few seconds.
– 15 grams of coarse salt
– 3 grams of ground white or black pepper
– You can add a grated nutmeg to enhance the taste
– A sweet white wine, Port or Armagnac
– A ceramic terrine
Making your own foie gras is, contrary to what one might imagine, quick and easy. The preparation itself takes no more than 10 minutes. With a little practice, you can add the liqueurs of your choice or revisit this classic festive table by adding figs, prunes or apples... And discover new and original ways to taste foie gras. The most important thing is to prepare the foie gras at room temperature, respect the cooking time and make sure to let it rest for three days before tasting.
– Preheat the oven to 150° (Thermostat 5).
– If the foie gras you have chosen is already deveined, nothing will be easier than finishing its preparation before cooking. Otherwise, separate the lobes and remove the large visible vein with a knife.
– Salt and pepper the two lobes of the foie gras with a pepper mill.
– Pour a tablespoon of sweetened white wine (or Port, Armagnac…).
– Arrange the two lobes of foie gras in a terrine, smooth side facing outwards.
– Press down the foie gras well with your finger so that it does not there is no formation of air bubbles.
– Bake it in a convection oven at 65°. Let the foie gras cook in the oven for 50 minutes.
– Once cooked, let the foie gras rest at room temperature for 1h30.
– Collect the fat and pack the foie gras down again. Wrap it in foil and top it with a light weight.
– Put it in the fridge for 72 hours before consumption.
Set a beautiful festive table to match your gastronomic prowess. Serve your foie gras in thin slices, accompanied by toast and fig jam. Good tasting!
