CHRISTMAS Easy homemade duck foie gras terrine with black truffle recipe

INGREDIENTS

• 1 x deveined raw whole duck liver of 500g
• 2 teaspoons of blend of spices for foie gras
• 50g of fresh black truffle

METHOD

Time preparation : 30 minutes

Cooking time : 50 minutes

Rest time : 4 days

1. To defreeze the duck liver lobe, place it in your fridge for one night OR under water during 30 minutes.
2. Before starting, take the duck liver out of your refrigerator and let it sit at room temperature for 1 hour.
3. Preheat your oven at 120°C.
4. Generously season both sides of the lobe with the spices blend for foie gras.
5. Cut the truffle into sticks of 3 to 4 mm.
6. Put half of the lobe of foie gras into the terrine, place all the truffle sticks along the length of the terrine.
7. Cover with the rest of the lobe of foie gras.
8. Close the terrine with the cover; keep in the fridge for 1 night.
9. The next day, remove the terrine from the refrigerator and leave it in room temperature for 1 hour.
10. Heat water for a water bath at 80 ° C.
11. Bake the terrine covered in water bath in the oven for 50 minutes.
12. Remove the terrine from the oven and the water bath.
13. Add some weight on top of the terrine (around 1kg) to compress it.
14. Keep the terrine in your fridge for 6 hours. Then, remove weight and cover.
15. You can keep your terrine in the fridge for 2 to 3 days before serving so that the foie gras develops all its aromas.

Foie gras is very appreciated with a pinch of "Fleur de sel", a little scoop of chutney and a slice of gingerbread.

Happy preparation !