How to cook a homemade foie gras terrine made in the South-West?

Homemade foie gras for special occasions? It's possible and very easy! Just season with a spicy, gourmet seasoning made in the South-West of France, cook well and you're ready to go! Follow the authentic recipe from Maison Dubernet and become the king of foie gras.

Serves 6
Preparation: 30mn
Cooking: 50mn
Rest: 3 days

Ingredients:

• Approximately 700g IGP Sud-Ouest duck foie gras (preferably deveined)

• 50 g Floc de Gascogne or Armagnac

• 10 g salt

• 2 g white pepper

• 2 pinches sugar

• 0.5 g nutmeg

• 0.5 g Espelette pepper

• 0.5 g cumin

• 0.5 g cardamom

• 0.5 g paprika

Preparation:

• Take the foie gras out of the refrigerator 1 hour before preparation, then devein if necessary.

• In a dish, season the foie gras on all sides, drizzle with alcohol and marinate for half an hour, basting regularly.

• Arrange the liver in a terrine, packing well.

• In an ovenproof dish one-third full of hot water, place the terrine in the oven at 110° for about 50 minutes. Count on 52° for pink or 54° for more cooked.

• Let cool, then place a weight on the terrine to lift the fat and give it a nice shape. Keep for at least 3 days in the fridge before serving.

• Serve with your favorite toasted bread and fresh fruit or chutney!