Terrine de Foie Gras

Ingredients

Duck foie gras

1 pound, deveined

Salt

1 teaspoon

White pepper

1/2 teaspoon

Cognac

2 tablespoons

Port wine

1/4 cup

Gelatin sheets

2 sheets

Fig jam

to taste, for serving

Toasted brioche

slices, for serving

Instructions

1. Remove the duck foie gras from the refrigerator and allow it to come to room temperature, which enhances its flavor and texture.
2. Carefully devein the foie gras by removing any visible veins or impurities for a smooth terrine.
3. In a mixing bowl, season the foie gras with salt, white pepper, cognac, and port wine. Gently mix to combine, ensuring the seasoning is evenly distributed.
4. Line a terrine mold with plastic wrap, allowing enough overhang to cover the terrine once filled.
5. Press the seasoned foie gras into the terrine mold firmly, ensuring there are no air pockets.
6. Soak the gelatin sheets in cold water for about 5 minutes until softened, then squeeze out any excess water.
7. In a small saucepan over low heat, melt the gelatin sheets, stirring until fully dissolved.
8. Pour the melted gelatin over the foie gras in the terrine mold, ensuring it is evenly distributed throughout.
9. Carefully fold the plastic wrap over the top of the foie gras to completely cover it.
10. Refrigerate the terrine for at least 24 hours, allowing it to set and develop its rich flavors.
11. To serve, gently remove the terrine from the mold and slice it into thick pieces using a sharp knife.
12. Pair the terrine with toasted brioche and a generous dollop of fig jam for a delightful contrast of flavors.