Terrine of Duck Foie Gras

Name: Terrine of Duck Foie Gras
Yield: Serves 12
Ingredients: salt and freshly ground black pepper; 3 duck foie gras (about 4 lb/1.8 kg in weight); 10 fl oz (300 ml) chicken consommé; freshly grated nutmeg; 2½ fl oz (65 ml) Armagnac

Preparation info

Serves
12

Difficulty
Complex

Appears in

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

About

Success in this dish is about careful preparation – the cooking is easy. It will concentrate the mind wonderfully if you keep the receipts for the ingredients in front of you as you work! Carelessness will come expensive.

Ingredients

3 duck foie gras (about 4 lb/1.8 kg in weight)
salt and freshly ground black pepper

Main course
Gluten-free

Method

Cut each liver horizontally into three or four slices.
Allow the slices to warm slowly to room temperature. These livers have a high fat content, and become very soft when not refrigerated.
When soft, carefully pick out all nerves and veins, a messy job. Use your fingertips to lift up the veins from the liver. Don’t forget to take off the outer membrane.