Discover the smoothness and finesse of a homemade foie gras made with love 💛 perfect for wowing your guests this holiday season 🎄. Served on a slice of farmhouse bread, accompanied by fig jam or caramelized onions, it's a real delight to savor and share!
30 min
12h
40 min
Remove the foie gras from the fridge and let it come to room temperature for about 30 minutes to make it easier to work with.
Season the foie gras with salt and pepper. Add nutmeg and cognac or armagnac if desired, then massage lightly to distribute seasonings evenly.
Place the seasoned foie gras in a terrine, pressing it into the shape of the mold. Cover with parchment paper.
Preheat oven to 150°C. Place the terrine in a baking dish filled with hot water for a bain-marie. Place in the oven and bake for approximately 40 minutes.
Remove the terrine from the bain-marie and leave to cool. Place in the refrigerator for at least 12 hours to allow the flavors to develop.
Serve sliced foie gras on toasted country bread with a little fig jam or onion confit, garnished with a few peppercorns or coarse salt.
Tip
For an even more melt-in-the-mouth texture, remove the foie gras from the fridge about 15 minutes before serving 🕒. You can also lightly flambé it with cognac before cooking for an even more pronounced flavor 🍷.
Autumn, Winter
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