Terrine of Foie Gras with Armagnac by nvthanh121

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									       Terrine of Foie Gras with Armagnac
       Terrine de Foie Gras à l'Armagnac


♦ 1 whole raw duck foie gras (Order)
♦ Salt and white pepper
♦ 2 tbsp Armagnac

Remove the foie gras from the refrigerator and leave
at room temperature for an hour. Pull apart the lobes
and denerve by discarding the large veins.
Sprinkle all sides generously with salt and pepper
(so that the terrine will not be bland). Place the
smaller lobe into a four or five-cup terrine, smooth
side down; top with larger lobe,
smooth side up.
Press down gently and sprinkle with the Armagnac.
Cover the terrine and refrigerate overnight. Thirty
minutes before cooking the foie gras, remove the
terrine from the refrigerator and let set at room
temperature. Preheat the oven to 200F. Set the
terrine in a deep oven proof pan and pour boiling
water into
the pan; the water level should be at half the height
of the terrine.
Cook on the middle rack of the oven for around 40
minutes, until an instant meat thermometer
inserted in the middle of the foie gras reads 120F.
Remove the terrine form the oven.
The foie gras will have melted somewhat.
Invert the lid of the terrine onto the foie gras to exert
gentle pressure and force enough fat to the surface
so that it covers the liver. Cover tightly, and
refrigerate for 3 days; this will enhance the flavors.
When ready to serve the terrine, remove from the
refrigerator and gently loosen the edges
with the warm blade of a knife. Remove visible fat
(save it to sautéed potatoes or green vegetables),
slice the foie gras and serve.

10 Servings

								
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