Ingredients
1 or more prepared foie gras
1/2 tbsp Armagnac to each 450 g 1lb foie ( optional)
coarse salt and white pepper
Method
Preheat the oven to 160° C Gas 3
1) rub the foie gras with half the Armagnac( if used), sprinkle it generously inside and out with the salt and pepper, press the liver back together (sprinkle a little of the remaining Armagnac in the base and fit it into the terrine, if Armagnac is used) , cover with foil and let marinade, refrigerated, for 2 hours ( the classic dish from Périgord do not use Armagnac)
2) put the terrine in a roasting dish, pour boiling water in the dish to come halfway up the sides
4) bake for about 45 minutes, making sure the water is never boiling, if necessary reduce the heat
5) cool the terrine until tepid, then cover with foil and weight down with a heavy object.
leave at least 24 hours in the refrigerator. Remove 10 minutes before serving
You can use the fat to sauté potatoes.
They are farms that raise ducks as they do in the Périgord, in America and the UK, they will ship raw, vacuum-packed livers.
