Foie Gras

Indulge in the luxurious flavors of foie gras, a classic French delicacy, perfectly seasoned with sea salt, black pepper, and a hint of Cognac. Ideal for a special occasion or an elegant dinner party, this dish will impress your guests.

• 500 grams duck liver (foie gras)
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons Cognac or Armagnac
• 2 tablespoons unsalted butter
• -17 °C Ingredient 6
• 1 teaspoon thyme
• 1 baking dish water

Method

1. 1

   Preheat your oven to 150°C (300°F).

2. 2

   In a bowl, gently mix the duck liver with sea salt, black pepper, Cognac, bay leaf, and thyme. Let it marinate for about 15 minutes.

3. 3

   Grease a terrine mold with unsalted butter, ensuring all sides are well coated.

4. 4

   Place the marinated liver into the terrine mold, pressing down gently to remove any air pockets.

5. 5

   Cover the terrine mold with aluminum foil and place it in a baking dish filled with hot water, creating a water bath.

6. 6

   Bake in the preheated oven for 45 minutes, or until the liver reaches an internal temperature of 60°C (140°F).

7. 7

   Once cooked, remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours before serving.

8. 8

   Serve chilled, sliced, with toasted bread and accompaniments like fig jam or pickles.