- duck foie gras: 1 x 400 g
- poultry wings: 2
- artichoke hearts: 3
- lemon: 1
- salt, ground white pepper
- sugar
- Sauternes, Armagnac
- wine vinegar, hazelnut oil
- Denerve the foie gras and marinate it in Sauternes, Armagnac, salt, sugar, and freshly ground white pepper for 24 hours in the fridge.
- Poach the skinless poultry wings until pink, then marinate in hazelnut oil and wine vinegar for 24 hours in the fridge.
- Cook the artichoke hearts in lemon-infused salted water for 25 minutes until very tender. Cool and remove any fibrous parts.
- Chill an empty terrine in the fridge to help the foie gras adhere.
- Assemble layers: foie gras, sliced marinated poultry, foie gras, sliced artichokes; repeat and finish with foie gras.
- Bake in a low oven at 100°C for 20 minutes. Cool for at least 24 hours.
- Serve thinly sliced with toasted country bread.
Source: Fabienne Labeyrie’s Foie Gras
