Good Mood Recipe

Pate De Foie Gras

with Cognac
5
Average: 5 (1 vote)
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Pate De Foie Gras

Pate de Foie Gras - The ultimate luxury appetizer

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Health Score:
1,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 d 13 h.
Ready in

Ingredients

for
6
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)
How healthy are the main ingredients?
salt
Preparation

Kitchen utensils

1 Small baking dish 1 liter pate mold

Preparation steps

1.

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. 

2.

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.