Foie Gras Entier en Terrine

Ingredients:

1 kg. (2.2 lbs.) whole foie gras

18 gr. Salt

2 gr. white pepper

Nutmeg

10 gr. sugar

2 cl. Port wine

2 cl. Xérès Sherry

2 cl. Armagnac

Preparation:

Put the whole foie in a bowl of tepid water for one hour. Remove from water and separate the lobes and remove veins. Place lobes in bowl. Season with salt, pepper, nutmeg and sugar. Sprinkle with Port, Xérès and Armanac. Cover with aluminum foil and let marinate in refrigerator for 12 hours.

The next day, remove foie from refrigerator and let set at room temperature for one hour. Place lobes in a terrine that just holds the lobes. Place covered terrine in bain-marie in oven for 35 to 40 minutes at a constant temperature of 160°. In principle the foie gras is cooked when the fat has been rendered and covers the top of the foie.

Remove terrine from oven and let cool at room temperature for 2-3 hours. Place in refrigerator for at least 4 to 5 days before eating. It’s preferable to wait 2 to 3 weeks before eating.

Serving Suggestion:

Serve on toast points with a cold sauterne.

History:

This is Odile’s recipe.