People :

4

Preparation time :

50 min

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 800 gr. foie (fresh duck liver)
  • 25 gr. sugar
  • 75 ml. Pedro Ximenez or similar sweet wine
  • Salt
  • Black pepper
Preparation
  1. De-vein the duck liver  foie  and soak for 20 minutes in ice water with a handful of salt.
  2. Dry the foie, sprinkle with salt, pepper and sugar, and put whole pieces in an oven-ready terrine (you can also blend the liver for a creamier texture).
  3. Add the sweet wine and bake in the oven at 120ºC  for 35 minutes. Remove from oven and allow to cool.
You can buy the foie already de-veined. Add sliced black truffle to the terrine to enhance the flavor.

Additional information

People :

4

Preparation time :

50 min

Difficulty:

Easy