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Homemade duck foie gras with spices for Christmas

Homemade duck foie gras with spices for Christmas

Savor the rich and luxurious flavors of this Homemade Duck Foie Gras, perfectly seasoned with aromatic spices and a touch of Cognac, slow-baked and matured to create a melt-in-your-mouth delicacy that’s ideal for a festive Christmas celebration.

Prep Icon
Prep
20 min
Bake
25 min
Total
45 min
Serving Icon
Serving
1 terrine
Recipe Type
Starter
Recipe Main Image

Ingredients

1 duck liver of 500 g, raw & without veines.
1 cs. of salt
1/2 cs of pepper
1 cs of four spices
2 large spoon of Cognac or white wine (Sauternes)

Instructions

  1. Mix salt, pepper and spices.
  2. Roll the liver in this mixture.
  3. Place the rest of this mixture between the liver lobes. Put the liver in your terrine dish.
  4. Pour the cognac on top. If you want the liver to be richly flavored, marinate overnight in the refrigerator. Otherwise, go directly to the baking step.
  5. Preheat the oven to 130°C. Prepare a water bath in a dish larger than your terrine dish. Place the terrine in the water bath and bake for 25 minutes.
  6. For a perfectly "flat" terrine, pour the fat in a small container.
  7. Place a small piece of cardboard over your terrine and cover it in aluminum foil.
  8. Place a heavy object over the top (such as a tin, a can of soup) and refrigerate overnight.
  9. The next day, remove the cardboard, aluminum foil and the "weight" from the terrine.
  10. Melt the fat in a double boiler and pour it over the terrine.
  11. Put it back in the fridge for 24 to 48 hours before tasting it!
  12. Allow 2 to 5 days before serving.

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