Season the foie gras on all sides.
Drizzle with the alcohol if you use it.
Cover and marinate for 12 to 24 hours in the refrigerator.
3️⃣ Assembling the terrine
Preheat the oven to 160°C.
Gently pack the pieces of foie gras into a bowl, without leaving any holes.
Press lightly for an even texture.
4️⃣ Cooking in a bain-marie
Place the terrine in a larger dish filled with hot water (double boiler).
Bake and bake:
-
40 minutes for a semi-cooked foie gras
-
Ideal internal temperature: 48–50°C
👉 The water should not boil.
5️⃣ Cooling and resting
Remove the terrine from the oven.
Let cool to room temperature.
Remove excess fat if necessary, then cover.
Place in the refrigerator at least 48 hours before eating.
⚠️ This resting time is essential for the flavors to develop.
🍽️ Tasting
Serve the foie gras chilled, in thick slices, accompanied by:
-
Country bread or brioche bread
-
onion confit or chutney
-
fleur de sel and freshly ground pepper
💡 Tips & tricks
-
Use an extra quality foie gras, without stains
-
White pepper is more subtle than black pepper
-
Keeps for 5 to 6 days in the refrigerator
-
Can be made several days in advance
✨ Result
-
Melting texture
-
Delicate and balanced taste
-
Elegant and festive presentation
🇫🇷 A great classic of French gastronomy, perfect for Christmas, holidays or special occasions.
-
