Armagnac foie gras terrines

Prepared Dishes

Préparation

Approximately 1h15

Traitement thermique

45 min

Temps de conservation

6 months in a dry and fresh place (<6 c °)

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

For how many ?

Terrines Le Parfait Familia Wiss> Terrine - 200 g (diameter: 82)

Ingredients

Foie gras (duck)

1 kg

Armagnac

10 cl

Salt (At your convenience)

Pepper (At your convenience)

Steps

For this recipe for foie gras terrine, choose very fresh livers, soak them in ice water for 1 hour to firm them and mop and remove veins, clots and greenish parts using a pointed knife.
Place them in a hollow dish, salt, pepper and sprinkle with Armagnac (some prefer to water the liver when putting terrines).
Cover everything with a stretch film and leave to marinate overnight in the refrigerator.
Finish these preserves of foie gras by arranging the livers in the terrines Le Parfait Super or familia wiss, tackling well to limit empty spaces up to 2 cm from the edge, then immediately by thermal treatment of these homemade terrines for 45 minutes at 100 ° C.

Recettes destinées à un usage domestique, dans le respect des règles d’hygiène.

Rate this recipe

2 comments

- Jennifer
- December 3, 2024 at 4:10 pm
Je l’ai fait avec du jus de raisin blanc bio et une autre fois avec du jus de pommes bio. J’ai trouvé que la couleur était mieux avec le raisin .
- Edith Macé
- November 18, 2024 at 11:38 am
Bonjour, j’ai une convive allergique à l’alcool, par quoi je peux remplacer l’armagnac ? Merci

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