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Foie Gras en Terrine (Fresh Duck or Goose Liver baked in a Terrine)

Submitted by marilyn 11 June 2009

To Serve: Thinly slice the foie gras and serve with lightly toasted farmhouse style bread. Copyright: Debra Fioritto Weber, from Your Guide to French Cuisine.



1-3/4 lbs. duck or goose foie gras well chilled ,2 teaspoons salt ,1/2 teaspoon white pepper ,1/2 teaspoon quatre-épices (a mixture of pepper or allspice cloves nutmeg and ginger or cinnamon),



Peel away any membrane that encloses the liver and pull the two lobes apart. With a small sharp knife, make incisions down the length of each lobe to expose the main veins. Lift them out carefully, being careful to not break up the livers too much.

Put the salt, pepper and quatre-épices in a small bowl and mix together. Rub the spices into the livers, cover them and refrigerate 12 hours or overnight.

Preheat oven to 230°F. Pack the livers tightly into a terrine into which they will just fit. Cover with two layers of foil and the lid. Put several sheets of newspaper on the bottom of a roasting pan. Place the terrine on top and pour in enough hot (not boiling) water to come to within 3/4 of the rim. Put a thermometer in the water and check to make sure the temperature is at 160°F. If not, place the roasting pan over a moderate heat until the water reaches 160. Bake the foie gras for 30-35 minutes. Check from time to time to make sure the water stays at 160°.

When the time is up, remove the terrine and uncover it. Stick your finger down to the bottom of the terrine. The foie gras should be slightly melted on top and barely warm. Replace the lid, allow the foie gras to cool, then chill it for at least 48 hours and up to 4-5 days before eating.

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