Terrine of Foie Gras Marinated in Port

Name: Terrine of Foie Gras Marinated in Port (Terrine de foie gras d’oie mariné au porto)
Yield: For four people
Cuisine: French
Ingredients: 1 or 2 foie gras, preferably goose, weighing 700-800 g (1⅔-1¾ lb) each; 15 g (½ oz) salt per 1 kg (2 lb) of foie gras; 8 g (¼ oz) freshly ground pepper per 1 kg (2 lb) of foie gras; 8 g (¼ oz) freshly ground pepper per 1 kg (2 lb) of foie gras; a pinch of sel rose; a pinch of quatre épices; a pinch of grated nutmeg; 1 bottle of port; 100 ml (4 fl. oz) Armagnac

Terrine de foie gras d’oie mariné au porto

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 or 2 foie gras, preferably goose, weighing 700-800 g (1⅔-1¾ lb) each
15

Europe
France
Starter
Vegan
Gluten-free
Autumn

Method

Make the terrine several days ahead.

Preparing the foie gras

The day Before Cooking

Choose very fine-quality livers and if they seem very stiff soak them for a short time in warm water to soften them. Then pat them dry and carefully remove the central veins, separating the two lobes.

Remove all the little string