Let’s prepare my own terrine of duck foie gras
1 • Preheat oven to 120 °C (th4)
2 • Homogeneously season the liver to taste (salt, pepper, dried fruits, truffle…)
3 • Compact it into a terrine
4 • Prepare a water bath in order to put the terrine into it and put in the oven for 30 minutes.
5 • At the end of cooking, let it cool, then press the liver with a plate in order to eliminate surplus fat.
6 • Cover the liver with cling film then put the terrine in the refrigerator for 48 hours before serving.