Duck Foie Gras Terrine
Step 1: Foie Gras
Take the foie gras out of the refrigerator 15 minutes before starting.
Separate the large lobes from the small, and carefully remove the nerves. Always work on parchment paper with very clean hands, or use disposable gloves. Be careful not to warm the livers in your hands.
Once all the nerves have been removed from the lobes, spread out on a sheet pan covered with parchment paper. Chill the pieces as they are prepared.
Combine the salt and pepper in a bowl, and season the foie gras with the mixture. Moisten with the Armagnac and port. Place one lobe on top of the other in a small, cast iron dish, pressing down slightly.
Add any trimmings, and cover the terrine with plastic wrap. Place in the refrigerator for 18 hours.
The following day, remove the terrine from the fridge and allow to sit at room temperature for 30. Heat the oven to 212°F (100°C), and remove the plastic wrap. Place the terrine cover on the terrine, and place over a bain marie of boiling water.
Bake for about 40 minutes, until the foie gras reaches an internal temperature of 122°F (50°C). Remove the terrine from the bain marie, and set aside for 2 hours at room temperature.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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