Liver fat terrine mid-cooked festive porto-armagnac

Ingredients

For 4 servings

• •1200 g 1200 g duck foie gras
• •6 g 6 g sugar
• •4 pincée 4 pinches of nutmeg
• •6 g 6 g pepper
• •20 g 20 g salt or fine salt
• •2 2 c. to c. of porto
• •2 2 c. to c. armagnac

Method

1. 1.Soak the foie gras in salty iced milk with large salt, then put it in the refrigerator for 6 hours.
2. 2.Remove the liver from the milk and gently dry it with absorbent paper.
3. 3.Water foie gras with alcohols of your choice.
4. 4.Carefully separate the two lobes from the liver and remove the nerves without damaging the flesh.
5. 5.Place the liver pieces in a suitable terrine.
6. 6.Stretch the liver with the palm of your hands to avoid air bubbles.
7. 7.Preheat your oven to 150°C (thermostat 5).
8. 8.Prepare a water bath by filling a large dish with hot water.
9. 9.Place the terrine without its lid in the water bath and bake for 30 minutes at 1 hour (or 90°C for 1 hour).
10. 10.Remove the terrine from the oven and let it cool to room temperature.
11. 11.Recover the fat that has passed and filter it, then reserve it.
12. 12.Place a board on the liver with a weight over it and put in the refrigerator for 6 to 7 hours.
13. 13.Remove the board and weight after this rest period.
14. 14.Pour filtered fat on top of the liver to cover it completely.
15. 15.Return the terrine to the refrigerator for a minimum of 48 hours.
16. 16.Your mid-cooked foie gras terrine is ready to be tasted!