In this guide, I offer you an unmissable, tested and approved method to make your homemade foie gras a success every time. Follow the steps step by step, take the time to do each gesture well, and above all, enjoy the pleasure of preparing a noble and generous dish. Whether for the holidays or for a special occasion, this foie gras terrine will be the star of your table.
🧂 Ingredients (for a 500 to 600 g terrine)
1 lobe of raw duck foie gras (500 to 600 g, extra quality)
6 g of fine salt (i.e. 1 g per 100 g of liver)
1 g of ground pepper (white or 5 berries for a more aromatic touch)
1 pinch of sugar (optional, to round out the flavours)
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