Semi-cooked Périgord foie-gras terrine, marinated in Sauternes
‐ A Périgord foie gras weighing around 500g
‐ A dessert spoon of fine salt, pepper and 4 spices
‐ A bottle of Sauternes
‐ A size 6 terrine dish
Delicately take out the veins.
Mix the salt, pepper and 4 spices in a flat plate, then roll the liver in the mixture
Place the liver into the terrine dish, make it as compact as possible and cover in wine.
Cook in a bain-marie for 15 minutes without a lid and 20 minutes with a lid in an oven at 110°C.
Keep in the fridge for at least a week. Serve in slices with an onion or fig preserve and slices of toast.
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