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Recipe of the day : duck foie gras terrine

Whilst holidaying in New Aquitaine, it would be impossible to resist a taste of foie gras, a speciality of the region. Food lovers have been known to leave with full baskets of produce to take home !


10 to 12 serves

– 1 kg of duck liver

– 15 cl of Cognac

-15 cl of Porto

– Salt and pepper

– Nutmeg

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 !


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