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| TERRINE of FOIE GRAS with ARMAGNAC |
Ingredients for Terrine of Foie Gras with Armagnac
How to Make Terrine of Foie Gras with Armagnac
1. Remove the foie gras from the refrigerator and leave at room temperature for an hour.
2. Pull apart the lobes and denerve by discarding the large veins.
3. Sprinkle all sides generously with salt and pepper (so that the terrine will not be bland).
4. Place the smaller lobe into a four or five-cup terrine, smooth side down; top with larger lobe, smooth side up.
5. Press down gently and sprinkle with the Armagnac.
6. Cover the terrine and refrigerate overnight.
7. Thirty minutes before cooking the foie gras, remove the terrine from the refrigerator and let set at room temperature.
8. Preheat the oven to 200F. Set the terrine in a deep oven proof pan and pour boiling water into the pan; the water level should be at half the height of the terrine.
9. Cook on the middle rack of the oven for around 40 minutes, until an instant meat thermometer inserted in the middle of the foie gras reads 120F.
10. Remove the terrine form the oven. The foie gras will have melted somewhat.
11. Invert the lid of the terrine onto the foie gras to exert gentle pressure and force enough fat to the surface so that it covers the liver.
12. Cover tightly, and refrigerate for 3 days; this will enhance the flavors.
13. When ready to serve the terrine, remove from the refrigerator and gently loosen the edges with the warm blade of a knife.
14. Remove visible fat (save it to sautéed potatoes or green vegetables), slice the foie gras and serve.
2. Pull apart the lobes and denerve by discarding the large veins.
3. Sprinkle all sides generously with salt and pepper (so that the terrine will not be bland).
4. Place the smaller lobe into a four or five-cup terrine, smooth side down; top with larger lobe, smooth side up.
5. Press down gently and sprinkle with the Armagnac.
6. Cover the terrine and refrigerate overnight.
7. Thirty minutes before cooking the foie gras, remove the terrine from the refrigerator and let set at room temperature.
8. Preheat the oven to 200F. Set the terrine in a deep oven proof pan and pour boiling water into the pan; the water level should be at half the height of the terrine.
9. Cook on the middle rack of the oven for around 40 minutes, until an instant meat thermometer inserted in the middle of the foie gras reads 120F.
10. Remove the terrine form the oven. The foie gras will have melted somewhat.
11. Invert the lid of the terrine onto the foie gras to exert gentle pressure and force enough fat to the surface so that it covers the liver.
12. Cover tightly, and refrigerate for 3 days; this will enhance the flavors.
13. When ready to serve the terrine, remove from the refrigerator and gently loosen the edges with the warm blade of a knife.
14. Remove visible fat (save it to sautéed potatoes or green vegetables), slice the foie gras and serve.
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