Recipe Foie gras terrines with Armagnac

You can't imagine a single festive meal without foie gras? How we understand you! But have you ever thought about eating foie gras the rest of the year? It's possible, thanks to homemade foie gras terrines that you can keep for a long time.

Terrines de foie gras à l'armagnac
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Preparation time:
around 1h15
Heat treatment time:
45 min
Shelf life:
12 months
Community rating:


Number of persons: Several people
  • 1 kg of duck foie gras
  • 10 cl of Armagnac
  • salt
  • pepper

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200g (Diameter : 82)


  • For this foie gras terrine recipe, choose very fresh livers, soak them in iced water for 1 hour to firm them up, then pat them dry and remove veins, clots and greenish parts using a sharp knife.
  • Place them in a deep dish, add salt, pepper and sprinkle with Armagnac (some prefer to sprinkle the liver when putting it in terrines).
  • Cover everything with plastic wrap and leave to marinate overnight in the refrigerator.
  • Finish these preserved foie gras by placing the livers in the Le Perfect Super or Familia Wiss terrines, packing them well to limit empty spaces up to 2 cm from the edge, then immediately proceeding to the heat treatment these homemade terrines for 45 minutes at 100°C.

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