Pâté de Foie Gras

A luxurious and classic French dish, Pâté de Foie Gras is a smooth, creamy spread made from the fattened liver of a duck or goose.

Ingredients - Serves 8

Clean the foie gras and remove any veins. Season with salt and pepper.
In a pan, sear the foie gras on both sides until golden brown. Remove from the pan and set aside.
In the same pan, add the shallots, garlic, thyme, and bay leaf. Cook until the shallots are translucent.
Deglaze the pan with the Sauternes wine and reduce by half.
In a small bowl, dissolve the gelatin in the water and add to the pan. Stir until well combined.
Place the foie gras in a terrine mold and pour the wine mixture over it. Press down to ensure the foie gras is fully covered.
Cover the terrine with a lid or aluminum foil and cook in a water bath at 325°F for 1.5 hours.
Remove from the oven and let cool. Refrigerate for at least 24 hours before serving.