Recipe Foie gras terrines with Armagnac
Preparation time:
around 1h15
Heat treatment time:
45 min
Shelf life:
12 months
Ingredients
Number of persons: Several people
Preparation
- 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.