Difficulty: Intermediate
The day before, use a small paring knife to divide the foie gras into two lobes. Carefully scrape away the gall bladder area and remove all blood vessels. Season the lobes inside and out with spicy salt, port, and cognac. Marinate for 24 hours.
Place the foie gras in an earthenware terrine, pressing it firmly. Make a central opening with your finger and insert the truffle, cut into pieces. Seal securely. Cover with the terrine lid and cook in a bain-marie. Remove the lid and top with melted goose fat.
This terrine keeps beautifully in the fridge for up to 2 weeks. Serve slices with a hot-water-dipped spoon, alongside toast and minced poultry jelly.
Source: A recipe by J.P. and P. Haeberlin. Foie gras from Fabienne Labeyrie.
Hubert wishes you happy holidays!
