Pate De Foie Gras
Pate de Foie Gras - The ultimate luxury appetizer
Ingredients
- Ingredients
- 1 Foie gras (800 grams / 28 ounces)
- 1 teaspoon salt
- white freshly ground pepper
- 9 ounces Port wine
- 2 tablespoons Cognac
- Jelly (such as finished product from the butcher)
Kitchen utensils
Preparation steps
Pull apart the goose liver, break each part and trim any skins, cores, etc. carefully. Knead the liver gently, season with salt and pepper, and place into a bowl with port wine and cognac. Mix slightly and leave covered overnight in a cool place.
Place the liver pieces carefully and tightly into in the mold, making sure that no gaps arise. Smoothen the surface and press gently.
Cover the mold with a lid and place in a hot water bath (exactly 80°C, approximately 175°F; use thermometer). Bake in a preheated oven at 140°C (fan: 120°C, gas mark 1-2) (approximately 280°F) for 35-40 minutes.
Take out the mold from the oven and let the finished terrine stand 24 hours in a cool place. To serve, cut the terrine into slices and garnish as desired with jelly.
