Foie gras terrine with figs and Armagnac, semi-cooked
I bought two small 365g duck foie gras from my poultry vendor. I preferred two small livers to one large one because they were already deveined (#teamLazy), which was perfect since I wanted to make a foie gras terrine with figs. No need to cut the foie gras in half to insert the figs in this case.
If you only find one large one, simply slice it in half lengthwise. And if it's not already deveined, you'll need to do that. I refer you to this video: how to devein foie gras.
I don't eat much foie gras, even though it's a staple of my region. And I only choose artisanal foie gras with the IGP Sud-Ouest designation. I recommend you do the same :). It will only be better for it.
Ingredients
Preparation time: 10 minutes - Cooking time: 70 minutes.
For 1 terrine (24 x 13 x 8 cm) – Approximately 8 people.
- 2 lobes of 365 g of fresh foie gras (or one of 730 g), veined
- 12 g of salt
- 6 g of pepper
- 60 ml d’ Armagnac
- 100g of soft dried figs (about 5 figs)
Preparation
One hour before starting the preparation, take the foie gras out of the refrigerator.
Next, weigh out the salt and pepper. I used two small ramekins and put 6g of salt and 3g of pepper in each. Massage this mixture into each lobe of liver, covering all sides. Then, place them in a dish and drizzle with Armagnac.
Leave to marinate for 30 minutes, basting 2 or 3 times during this time.
Fill an ovenproof dish halfway with hot water and place it in the oven. Preheat to 100°C (212°F), fan-assisted. Remove any small pieces of stem from the figs, then flatten them.
Take your terrine.
Place the smaller lobe at the bottom of the terrine. Press down firmly to fill the entire space at the bottom. Then, arrange a row of figs on top. Press down firmly again. Finally, place the larger lobe on top and press down firmly once more, again to fill the entire space.
Add the marinade, cover and place in the dish half-filled with water.
Cooking
Cook in this way, always at 100°C, fan-assisted, for 1 hour 10 minutes.
Once out of the oven, place a small board on top of the terrine, weighted down with a heavy object. This helps the fat rise to the surface. Since I didn't have a small board for this terrine, I cleaned a tin can, lined it with plastic wrap, and placed it on top of the foie gras. Then I covered the whole thing with plastic wrap and put it on a tray.
All that remains is to refrigerate it for at least 3 or 4 days before enjoying it.
Advice
When I removed the can, its shape was clearly visible (there was a hollow in the terrine). So I removed the fat and flattened the surface of the liver. I melted the removed fat and, once liquid, poured it back over the flattened liver. And there you have it! Perfect!
Enjoy with a slice of good toasted country bread!
A marvel!
Frequently Asked Questions:
What can I use if I don't have Armagnac? I advise you to use Port, Cognac or a naturally sweet wine like Sauternes.
What should you serve with this terrine? Serve it with toasted country bread. It's delicious! You could also offer fig jam or chutney to enhance the flavors.
How long does the terrine keep? It keeps for 5 to 7 days in the refrigerator.
