Semi-cooked Foie Gras

Emblematic of our region, the Périgord and southern Corrèze, here's the recipe for this essential festive dish: simple and effective preparation, gourmet tips on how to make a success of your home-made duck foie gras...

And if you don't know where to buy a good foie gras, come to the Foires Grasses de Brive, which take place from November to March.

The ingredients

500 g de foie gras
1 cuillère à café de sel
1/2 cuillère à café de poivre
En option pour parfumer le foie : quatre épices ou un alcool comme l'armagnac ou le porto

Temps de préparation : 15 min
Temps de cuisson : 40 min
Pour 6 personnes

Semi-cooked foie gras terrine presented on a slate

Préparation de la terrine de foie gras mi-cuit :

Choose a fairly small foie gras (around 500 grams). Ask your producer or poulterer to devein it. Leave the foie gras at room temperature for a good hour before working on it.
Roll out the foie gras and season each side with salt and pepper.
You can use "4 spices" or macerate your liver in Port or Armagnac. In this case, leave to macerate in the fridge for 2 to 3 hours.
Reconstitute the initial volume and place in a suitable terrine. Cover with a lid or aluminium foil (you'll see the advantage of the latter technique later),
Place the terrine in a bain-marie in your oven preheated to 150° and wait 40 min.
Once out of the oven, remove the excess fat with a tablespoon. Replace (or place) your aluminium foil over your terrine so that you can place a weight on it. Ideally, you should have a dish similar to the one you used to make the foie gras. It will fit the surface of your terrine perfectly and the compression will be even... Otherwise, try to find an equivalent or similar size and place a weight on it (a 500g tin of semolina, for example).
Keep refrigerated for 24 hours.
Turn out before serving. You can accompany this foie-gras terrine with onion compote, grapes and fleur de sel... Serve on walnut bread for a complete sensory experience!