Foie Gras Terrine

A luxurious and rich dish, this foie gras terrine is a classic French delicacy. It's smooth, creamy, and surprisingly simple to make at home.

Ingredients - Serves 8

Clean the foie gras by removing any veins or membranes without breaking it apart too much.
Season the foie gras with the salt, white pepper, and pink salt, then drizzle it with the Sauternes and Armagnac or Cognac.
Let it marinate in the refrigerator for at least 2 hours, or overnight if possible.
Preheat your oven to 250°F (120°C).
Pack the foie gras into a terrine mold, pressing it down firmly.
Cover the terrine with a lid or aluminum foil.
Place the terrine in a larger baking dish and fill the dish with warm water until it comes halfway up the sides of the terrine.
Bake for about 1 hour, or until the internal temperature of the foie gras reaches 120°F (50°C).
Remove the terrine from the water bath and let it cool to room temperature.
Once cool, place a weight on top of the foie gras and refrigerate for at least 2 days before serving.
To serve, slice the foie gras terrine and serve it with toasted brioche and a sweet wine.