Mi-Cuit Duck Foie Gras Terrine with Armagnac, Slow Water-Bath Method

What you need

• 1 raw foie gras, one whole lobe pair, about 500 g (1 lb 2 oz), grade A, well chilled
• 7 g fine sea salt, about 14 g per kg of liver
• 1 g ground white pepper, or black pepper
• 1 pinch sugar
• 10 ml (2 tsp) armagnac
• 20 ml (4 tsp) port, or a sweet white wine such as Sauternes
• toasted country bread, for serving

Method

Restated from the original video

1. 1

   Leave the foie gras at room temperature for about 1 hour until soft and pliable, which makes the veins easier to pull out without tearing the liver.

2. 2

   Gently pull the two lobes apart. Open each one along its natural seam with a small knife and lift out the main veins, working from the thick end, and as many smaller ones as you can.

3. 3

   Mix the salt, pepper and sugar and sprinkle evenly over both sides of the lobes.

4. 4

   Lay the lobes in a dish, pour over the armagnac and port, cover and refrigerate for 6 hours.

5. 5

   Heat the oven to 110 °C (230 °F) and bring a kettle of water to a boil.

6. 6

   Let the lobes stand at room temperature for 20 min, then pack them into a terrine dish of about 600 ml (2 1/2 cups), smooth side down, pressing them firmly to leave no air pockets. Fit the last lobe in smooth side up.

7. 7

   Cover the terrine with its lid or foil and set it in a deep roasting tin. Pour in hot water to come halfway up the sides to make a bain-marie.

8. 8

   Bake slowly until a probe thermometer pushed into the centre reads at least 55 °C (131 °F) and no more than 60 °C (140 °F), usually 40-50 min. A little yellow fat will melt out around the edges.

9. 9

   Lift the terrine out of the bain-marie, pour off the melted fat into a bowl and keep it. Let the terrine cool at room temperature for about 1 hour.

10. 10

    Lay a piece of card cut to fit the top, wrapped in foil, on the foie gras and set a weight of about 500 g (1 lb) on it. Refrigerate overnight.

11. 11

    Remove the weight, gently warm the reserved fat until liquid and pour a thin layer over the top to seal. Refrigerate for at least 12 hours more before serving.

12. 12

    Mi-cuit foie gras is only gently cooked, so keep it refrigerated, eat it within 5 days of cooking and avoid serving it to anyone pregnant, very young, elderly or immunocompromised.

13. 13

    To serve, dip a thin knife in hot water and cut slices about 1 cm (1/2 in) thick. Serve cold with toasted bread.

Imported from cuisineactuelle.fr. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.