Foie Gras
Traditional French-style foie gras terrine, made by slow-cooking goose or duck liver at low temperature.
Ingredients
Goose liver or duck liver (fresh, color ranging from off-white to pale yellow)
400-700 g (duck) or 600-800 g (goose)
Salt (seasoning)
to taste
Pepper (seasoning)
to taste
Spices (optional)
to taste
Instructions
1
Removing Blood Vessels
Drain the blood from the small blood vessels.
2
Ice Water Soak
Soak the goose liver in salted ice water.
3
Removing Membrane and Veins
Once it reaches room temperature, peel off the thin membrane and remove the large blood vessels.
4
Seasoning and Chilling
Sprinkle with salt, pepper, and spices, then refrigerate again for half a day.
5
Molding and Slow Roasting
Place into a heat-resistant mold and slow-roast in a bain-marie at 120°C for about 1 hour.
