Terrine de Foie Gras

Terrine of foie gras

Preparation info
    • Difficulty


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By Pierre Koffmann

Published 2012

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  • 1.5 kg/3 lb 5 oz raw foie gras (2


Soak the livers in a large bowl of lightly salted warm water for 3 hours.

Preheat the oven to 170°/325°F/gas 3. Lay the livers on the work surface and peel off the thin membrane which encloses them. Open up each lobe and, with the point of a knife, remove all the veins and nerves