Terrine de foie gras

Name: Terrine de foie gras
Total time: 60 min
Yield: Serves 8
Cuisine: Gascony
Ingredients: 1 raw duck foie gras, 600 g (21 oz), grade A; 100 ml (½ cup) Armagnac; 100 ml (½ cup) white port; 12 g fine salt (WEIGHED precisely); 3 g ground white pepper; 2 g light brown sugar; 2 g quatre-épices (French four-spice); 1 pinch of grated nutmeg; 1 country-style baguette; 200 g (7 oz) onion confit; 1 tsp fleur de sel

Armagnac foie gras terrine

⏱ 60 minServes 8Hard450 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

1raw duck foie gras, 600 g / 21 ozgrade A
100 ml (½ cup)Armagnac
100 ml (½ cup)white port
12 gfine saltWEIGHED precisely
3 gground white pepper
2 gbrown sugar
2 gfour-spice blend (quatre-épices)
1 pinchgrated nutmeg
1country-style baguette
200 g (7 oz)onion confit
1 tspfleur de sel (flaky sea salt)

1 raw duck foie gras, 600 g / 21 oz grade A
100 ml (½ cup) Armagnac
100 ml (½ cup) white port
12 g fine salt WEIGHED precisely
3 g ground white pepper
2 g brown sugar
2 g four-spice blend (quatre-épices)
1 pinch grated nutmeg
1 country-style baguette
200 g (7 oz) onion confit
1 tsp fleur de sel (flaky sea salt)

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 porcelain terrine with lid (20 × 10 cm / 8 × 4 in)

1 large baking dish (for the water bath)

1 sharp knife

1 pair of large deveining tweezers

1 sheet of parchment paper

03 — Method

Take the foie gras out of the fridge 1 hour ahead — ABSOLUTELY ESSENTIAL so it’s soft enough to devein without breaking.
Devein carefully: open both lobes with a knife and pull out the main vein and its branches with the deveining tweezers. This is CRUCIAL and delicate — try to keep the liver in large pieces.
Weigh VERY PRECISELY the 12 g of salt, 3 g of white pepper, 2 g of brown sugar, 2 g of quatre-épices and the pinch of nutmeg — the exact grams are ABSOLUTELY ESSENTIAL.
Sprinkle the seasoning over both sides and rub in gently. Drizzle with the Armagnac and white port, wrap tightly in plastic and refrigerate for at least 12 hours.
Next day, preheat the oven to 90 °C (195 °F), conventional (no fan). Line the porcelain terrine with overhanging parchment and press in the foie gras gently.
Set the terrine in the large baking dish and add hot water to ¾ of its height — the water bath is ABSOLUTELY essential for even cooking.
Bake for 50 minutes at exactly 90 °C (195 °F) until the center reaches 50 °C (122 °F) on a meat thermometer — this low temperature is ABSOLUTELY CRUCIAL.
Let cool for 30 minutes, then weigh down lightly (a plate and a can) as it cools. Refrigerate for at least 48 HOURS before serving with toast and onion confit.