Recipe of the day : duck foie gras terrine
10 to 12 serves
– 1 kg of duck liver
– 15 cl of Cognac
-15 cl of Porto
– Salt and pepper
Pre heat oven to 100°C
De-vein the liver carefully. In a bowl sprinkle a combination of salt, pepper and nutmeg over the liver, add Cognac and Porto.
Leave to marinate approximately 6 hours.
Dry and remove any excess salt, pepper and nutmeg.
Place in a terrine and compress well.
Place the liver in a terrine. Cover with tin foil and place the terrine lid upside down to compress the liver. Put the terrine in a bain marie half filled with simmering water. Cook in the oven for 1 hour. During cooking time place weights on the lid to compress the liver.
Allow the water to cool before removing the terrine. Place in a cool spot to be enjoyed in 3 or 4 days time !
The wait will be worthwhile because it will be absolutley delicious !
Bon appétit !