Duck foie gras confit in a terrine
For 8 people
Preparation time : 1h
Cooking time : 50min
- 7 g fine sea salt
- 1 raw duck foie gras (550 g)
- 1 g ground black pepper
- 1 pinch extra-fine sugar
- 2 tsp port
- 100 g duck fat
- Take the foie gras out of the refrigerator 2 hours before working it.
- Remove the nerves.
- Prepare the seasoning: mix 7 g fine sea salt with 1 g ground black pepper and a pinch of extra-fine sugar.
- Next, season the foie gras, sprinkling each side with the mixture. Drizzle the inside of the liver with 2 tsp port. Next, close up the foie gras, into its original shape.
- Render 100 g duck fat in a saucepan. Pour that rendered fat into a terrine. Gently place the foie gras inside it.
- Preheat the oven to 100°C (212°F), preferably in a ventilated position. Place the terrine in a water bath halfway up and bring to a boil. When the water starts to boil, cover the terrine and slip the water bath into the oven for 50 minutes.
- Once done, remove the terrine from the water bath, uncover it and let cool at room temperature. Cover the cooled terrine with plastic wrap and refrigerate for seven days before eating. The terrine will keep for 15 days in the refrigerator.
- Cut the terrine in front of your guests. Arrange the slices of foie gras on individual plates, topping them with a few grains of fine sea salt and enjoy with a sweet wine.