It is very easy to make a nice foie gras in Terrine. The choice and the quality of the Duck liver remains paramount. A classic French starter which is best served simply with toast and a fruity chutney. Prepare up to two days in advance and wash down with a deliciously decadent glass of Sauternes.
HOMEMADE FOIE GRAS IN TERRINE | THE BEST RECIPE
Leave the liver for 1 hour at room temperature. Salt (6g), pepper (3g) and place it in a bowl covered with cling film that you will leave to rest in the refrigerator overnight. By adding 4 cl of pineau, you can also flavor your foie gras.
Spread 2 sheets of cling film (30x45 cm), one on top of the other. Cut the liver into 2 pieces lengthwise. Roll one half in a first layer of film, expelling the air as much as possible. Tighten well, giving the shape of a cylinder and tie a knot at each end, then cut off the excess. Roll this ballotin again in the second layer of film. Repeat for second half of liver.
Once well wrapped, immerse the ballotins in water at 80°C to cook them for 10 minutes for a half-cooked liver, 15 minutes for a cooked liver. It is important to constantly monitor the temperature, which may vary between 78 and 82°C. For better temperature control, do not overfill the pan, heat the water over low heat and pour in a little cold water when the mercury goes crazy.
Remove the ballotins and plunge them into a bowl of water and ice cubes to stop the cooking. Leave them for 30 minutes. Then place them on a plate and let them rest in the refrigerator for a long night.