Foie gras terrine with Sauternes


For 8 people
A beautiful duck liver of 600 gr
1 half bottle of young Sauternes
2 teaspoons of salt
1 teaspoon of white pepper


Drain the liver as indicated in the recipe for duck liver cutlets.

Season with salt and pepper and place in a deep dish.

Sprinkle with sauternes.

Let marinate for half a day in a cool place, turning from time to time.

Prepare your water bath in an oven heated to 150° (thermostat 5).

Place the liver in a terrine, tamp it down, and put the terrine in a simmering water bath at 70° at most.

Laissez cuire 40 min.

Sortez la terrine du four, placez une planchette de la même taille, posez dessus un poids, et laissez prendre au réfrigérateur.

When the liver is well cooled, remove the weight and the board, collect all the fat that has overflowed, melt it and pour it on the liver.

Put back in the fridge for two days.

Foie gras terrine with Sauternes

To be enjoyed with a Château de Fargues 1996

Castle of Fargues