Ingredients
- 1duck foie gras of 500-600g
- 15old rum or Cognac
- 1teaspoon of Guérande fleur de sel
- 2
Pepper - 1Allspice
Preparation tips
Arrange the deveined lobes of foie gras in a dish. Mix the sugar, allspice, pepper, salt and Rum or Cognac. (Take a quality Cognac or old rum) Place in the refrigerator for at least 10 hours. Then place the lobes in a terrine. Pack firmly, leaving no space. Bake in the oven at 140°C for 30 minutes. Leave to cool for at least 24 hours. Remove excess fat regularly.
This terrine can be kept for ten days.