Homemade foie gras terrine made in South-West France

A homemade foie gras for special occasions? It's possible and very easy! A spicy and gourmet seasoning made in the South-West of France, a good cooking and you're done! Follow the authentic recipe from Maison Dubernet and become the king of foie gras.

For 6 persons
Preparation : 30mn
Cooking time : 50mn
Rest : 3 days

Ingredients:

• One raw duck foie gras IGP South-West of about 700g (preferably deveined)
• 50 g of Floc de Gascogne or Armagnac
• 10 g salt
• 2 g white pepper
• 2 pinches of sugar
• 0,5 g nutmeg
• 0.5 g Espelette pepper
• 0.5 g of cumin
• 0.5 g of cardamom
• 0.5 g paprika

Preparation:

• Remove the foie gras 1 hour before preparation and devein it if necessary.
• In a dish, season the foie gras on all sides, sprinkle with alcohol and marinate for half an hour, basting regularly.
• Arrange the liver in a bowl, pressing down well.
• In an ovenproof dish filled to a third of the way with hot water, place the terrine in the oven at 110° for about 50 minutes. Count 52° through the heart for a rosé cooking or 54° through the heart for more cooked.
• Leave to cool and then put a weight on the terrine to bring up the fat and give it a nice shape. Keep at least 3 days in the refrigerator before tasting.
• Serve with your favourite toasted bread and fresh fruit or chutney!