Terrine of Foie Gras

Preparation info

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1

Method

Procedure

  1. Soak, rinse, and devein the foie gras as described.
  2. Place the liver in a bowl and season with salt and white pepper. Add the selected wine or liquor, using the smaller quantity for cognac or Armagnac; if using a sweet wine, use up to but not more than the larger quantity indicated. Turn the liver gently so