Foie Gras Terrine

Photo: flickr user rhosoi

Ingredients

18 grams salt

40 mls brandy (such as armagnac)

2 grams sugar

100 mls ice wine

Soak foie gras into tepid water for 1 hour to soften.

Separate the lobes and remove all traces of green left by the gall bladder, as well as all the veins and any traces of blood.

Add the marinade (salt, pepper, Armagnac, sugar and ice wine) evenly and leave for 20 minutes.

Prepare a terrine with saran wrap.

Cook foie gras on flat tray for 7 minutes at 140 degrees Celsius.

Drain foie gras, reserve excess fat.

Layer in terrine and press with 1 kilogram weight for 24 hours.

1.0 terrine (15 portions)

Friday, December 10, 2010 - 1:02am