44 Fresh Foie Gras Terrine

Preparation info
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    • Difficulty


Appears in

By Michel Guérard

Published 1978

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Terrine de foie gras frais des Landes ‘The best pàté in the world!’


Main ingredients

  • 2 raw fresh duck livers, weighing 600 g (1 lb 5 oz<


Two days in advance

Preparing the foie gras and the marinade

  1. Put the livers to soak for 1 hour in a basin of water at blood-heat (37°C/98–4°F). This cleans them as well as making them soft and easier to deal with.
  2. Drain the livers and, with your hands, separate the larger from the smaller lobe of each li