𝐀𝐝𝐯𝐞𝐫𝐭𝐢𝐬𝐞𝐦𝐞𝐧𝐭

For a successful end-of-year celebration, prepare your own foie gras terrine with pepper!
Lobe of duck foie gras
500 g
Cognac
1 tablespoon
Fine salt
5 g
Ground black pepper
1 g
Preparation of the recipe: foie gras terrine with cognac and pepper

𝐀𝐝𝐯𝐞𝐫𝐭𝐢𝐬𝐞𝐦𝐞𝐧𝐭 

1. Before starting the recipe, leave the foie gras for 2 hours at room temperature.
2. Preheat the oven to 80°C.
3. Separate the 2 lobes and roughly denerve the fatty liver by removing the nerves on the surface.
4. Salt and pepper the foie gras, then water it with the cognac. Put the foie gras in a terrine and pack by hand.
5. Bake for 25 minutes.
6. Let cool and store 2 to 3 days in the refrigerator before consuming.