Homemade foie gras with Four Spices
Homemade foie gras with Four Spices
Posted by      11/25/2021     Recipes


  • 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.

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