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Foie Gras de Canard en Terrine

Foie Gras de Canard en Terrine by Chef Bernard Mirlycourtois of Brasserie Mirlycourtois

Chef Bernard Mirlycourtois,
Brasserie Mirlycourtois

Foie gras has been a delicacy for 4500 years, since the time of the ancient Egyptians. The first pâté de foie gras is believed to have been cooked in Alsace in 1870, and Alsatian foie gras is reputed to be the best in the world. It’s not available in Canada, so Chef Bernard imports his foie gras from Quebec. It has become one of the most popular items on his menu.

Ingredients
­1 kg duck liver foie gras
1 Tbsp sea salt
1 tsp white peppers
1/4 cup Armagnac
1/4 cup white port

Method

  1. Clean liver. Season with salt, pepper, Armagnac and port. Place in terrine.
  2. Cook at 250°F for 40 minutes.
  3. Rest for 2 hours at room temperature and press lightly with a small board.
  4. Rest for 6 hours in fridge and press with board again.
  5. Rest for 12 hours at room temperature. Press with board again.
  6. Store 24 hours in fridge. Serve.

Yield 20 servings