- 1 (400 g) duck foie gras
- 2 poultry wings
- 3 artichoke hearts
- 1 lemon
- salt, ground pepper
- sugar
- Sauternes, Armagnac
- vinegar, hazelnut oil
Discover this sophisticated terrine from master chef André Gauzere, as featured in Fabienne Labeyrie's acclaimed book Le Foie Gras. With decades of French culinary expertise behind it, this recipe delivers a harmonious blend of rich foie gras, tender poultry, and artichokes—perfect for holiday feasts.
- Drain the foie gras and marinate it in Sauternes and Armagnac, seasoned with salt, sugar, and freshly ground white pepper, for 24 hours in the fridge.
- Cook the skinless poultry wings until just pink, then marinate in hazelnut oil and wine vinegar for 24 hours in the fridge.
- Trim and cook the artichoke hearts in lemon and salted water for 25 minutes until tender. Cool in the cooking liquid.
- Chill an empty terrine in the refrigerator to ensure the foie gras adheres well to the walls.
- Assembling the marble: Layer foie gras, then poultry strips (bones removed); repeat the layers and finish with foie gras. Bake at low heat (100°C) for 20 minutes. Cool for at least 24 hours.
- Serve thinly sliced with toasted country bread.
Happy Holidays
