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Add a photoServings: 12
Ingredients
- 2 x lobes raw duck foie gras
- 18 gm salt white pepper, grnd
- 40 ml armagnac
- 2 gm sugar
- 100 ml ice wine
Directions
- Soak foie gras into tepid water to soften for 1 hour.
- Separate the lobes, remove all traces of the green left by the gall bladder.
- Remove all the veins and any traces of blood.
- Add in the marinade (salt, pepper, Armagnac, sugar and ice wine) proportionately and leave for 20 min.
- Prepare a terrine with saran wrap.
- Cook foie gras on flat tray for 7 min at 140 degrees Celsius.
- Drain foie gras, reserve excess fat.
- Layer in terrine and press with 1 kilogram weight for 24 hrs.
- Yields: 1 terrine (15 portion carte)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1g | |
| Recipe makes 12 servings | |
| Calories 1 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 581mg | 24% |
| Potassium 0mg | 0% |
| Total Carbs 0.17g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.17g | 0% |
| Protein 0.0g | 0% |
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