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Semi-Cooked Périgord Foie Gras Terrine, Marinated in Sauternes

  • Difficulté

  • Servings:

    4
  • Preparation:

    30 minutes
  • Cook:

    45 minutes
  • Budget :

    Expensive

Ingredients

  • 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

Preparation

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.