Terrine of semi-cooked raw foie gras

For: 6 people

Preparation: 15 mn

Cooking: 35 mn


Ingredients and equipment:

- A beautiful size terrine (1 kilo), a precision scale, a large 10 cm height dish for the water bath.

- 1 foie Red Label of 500 to 600g

- 12 g of salt and 4g of pepper per kilo (thus for a 550 g foie about 7 g of salt and 2 g of pepper)

Choose a superior quality foie (preferably Label Rouge), the freshest possible, ideally weighing between 500 and 600 g.


Deveine the foie gras as best as you can.


Well seasoned the foie, thoroughly.


Let stand in the refrigerator for 24 hours. (for creative artists, it is at this point that you can bring your personal touch by adding a glass of alcohol such as Armagnac, alcohol of pear, apple, etc...).


The next day, take the foie out of the refrigerator (empty the excess of alcohol if necessary).


Prepare a water bath in which you cook the terrine of foie covered in the oven (filled ¾ of hot water)

Preheat the oven and water bath for 30 minutes, Th 6 (180 ° C).


Bake for 35 minutes (without touching the thermostat).

Once the time has elapsed, remove the dish from the oven and water bath to stop cooking  ; as soon as the temperature is right, cover tightly (cling film) and reserve in the refrigerator.


Let mature for 1 to 2 weeks, taste!