Foie Gras Terrine is the purest experience of foie gras (fattened duck liver) since the whole raw liver is packed into a terrine mold and cooked at low temperature.
Foie gras terrine recipe 2 large lobes of raw deveined foie gras 2 tsp fleur de sel 1 tsp peppercorns
Preheat your oven to 110 ° C.
Place a container filled with water capable of holding your terrine (a gratin dish for example)
Season the raw foie gras on all sides with salt and a teaspoon of peppercorns.
Put the two foie gras in your terrine, packing well. Cover the terrine with the lid.
Place in the oven and cook for 40 minutes.
Empty the excess fat and keep it.
Cut out a cardboard box the size of your terrine and wrap it with aluminum foil.
Place on your terrine and place two full cans (of the weight) on top to flatten the terrine as much as possible.
Put in the fridge for several hours.
Heat some remaining fat.
Remove the weight from the terrine. Add a thin layer of fat and return to the fridge.
Source: https://frenchgirlcuisine.com/en/easy-foie-gras-terrine-recipe-2/
Never tried it! But it looks good, I do enjoy a liver pate so I'm sure it's in the ballpark.