Whilst holidaying in New Aquitaine, it would be impossible to resist a taste of foie gras, a speciality of the region. Food lovers have been known to leave with full baskets of produce to take home !
Our campsite Castel du Park de Fierbois is delighted to share with you its authentic recipe for terrine de foie gras to impress your dinner guests and for you to enjoy !
10 to 12 serves
– 1 kg of duck liver
– 15 cl of Cognac
-15 cl of Porto
– Salt and pepper
Pre heat oven to 100°C
De-vein the liver carefully. In a bowl sprinkle a combination of salt, pepper and nutmeg over the liver, add Cognac and Porto.
Leave to marinate approximately 6 hours.
Dry and remove any excess salt, pepper and nutmeg.
Place in a terrine and compress well.
Place the liver in a terrine. Cover with tin foil and place the terrine lid upside down to compress the liver. Put the terrine in a bain marie half filled with simmering water. Cook in the oven for 1 hour. During cooking time place weights on the lid to compress the liver.
Allow the water to cool before removing the terrine. Place in a cool spot to be enjoyed in 3 or 4 days time !
The wait will be worthwhile because it will be absolutley delicious !
Bon appétit !