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Semi-Cooked Périgord Foie Gras Terrine, Marinated in Sauternes

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4 person(s)

30 minutes

45 minutes

€ € € €

Ingredients

Directions

Delicately take out the veins.
Mix the salt, pepper and 4 spices in a flat plate, then roll the liver in the mixture
Place the liver into the terrine dish, make it as compact as possible and cover in wine.
Cook in a bain-marie for 15 minutes without a lid and 20 minutes with a lid in an oven at 110°C.
Keep in the fridge for at least a week. Serve in slices with an onion or fig preserve and slices of toast.

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