- A Périgord foie gras weighing around 500g
- A dessert spoon of fine salt, pepper and 4 spices
- A bottle of Sauternes
- A size 6 terrine dish
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.