Ingredients

• 1 foie gras de canard 500-600g
• 15 Rhum vieux or Cognac
• 1 teaspoon fleur de sel de Guérande
• 2 Pepper
• 1 Four Spices

Preparation tips

Arrange the deveined foie gras lobes in a dish. Mix together the sugar, allspice, pepper, salt and Rum or Cognac. (Use a quality Cognac or aged Rum)Place in the fridge for at least 10 h. Then arrange the lobes in a terrine. Pack firmly, leaving no gaps. Bake at 140°C for 30 minutes. Leave to cool for at least 24 hours. Remove excess fat regularly.
The terrine can be kept for ten days.