Foie Gras and Sauternes Terrine
Preparation: 40 minutes
Cooking time: 1 hour
Easy
Ingredients
(for 10 people):
- 2 foies gras (1.2 kg approx.)
- 3 pinches pimento
- 2 pinches paprika
- 15 g salt
- 1 pinch pepper
- ½ glass of a very good Sauternes wine
Prepare this recipe three to four days before serving.
It is possible to keep the foie gras in the refrigerator for eight days without opening.
1. Soak the livers in cold water for 2 hours to make it easier to remove the nerves afterwards.
2. Remove the central vein, the nerves and any gall marks.
3. Mix the salt, pepper, spices and paprika together. Sprinkle the mixture onto the foie gras (on all sides).
4. Place the livers in the terrine dish with the rounded side downwards. Pour the Sauternes over them. Close the top of the terrine dish with a flour and water pastry (making sure you leave a small opening in it).
5. Cook for one hour in a bain-marie, in an oven on gas mark 3 (120°C).
- In an electric oven, leave the liver to cool down inside.
- In a gas oven, wrap the dish in a cloth and leave to cool down gently (5 hrs).
6. Keep the sealed terrine dish in the fridge for 4 or 5 days.
7. Turn out of the dish to serve, by placing the bottom of the dish in hot water for a few seconds and using a knife that has also been warmed up in hot water.
