Homemade Foie Gras Terrine, a foolproof recipe

In a bowl, place the mixture of 4 spices, salt with a pinch of pepper and sugar. Mix everything together then sprinkle the entire surface of the foie gras lobes with this spice mixture.
Pack the duck foie gras into a terrine, placing the large lobe at the bottom and the small one on top. Compress and tighten well, then cover the terrine with baking paper.

Place the terrine in a deep dish containing hot water. Bake for about 40 minutes.

Remove the terrine from the oven and remove 3/4 of the melted fat by pouring it into a saucepan. Place a board with a 1 kg weight on top of the foie gras and set aside in a cool place.
Remove the weight and the board. Pour the previously heated fat onto the terrine and leave to rest in a cool place for 2 days.
Cut your duck foie gras terrine into slices and serve them with a succulent lamb’s lettuce salad.

TIPS:

You can then accompany your duck foie gras terrine with a foie gras sauce, a mango chutney and an onion confit. Don’t hesitate to add slices of gingerbread or toasted bread, according to your desires.