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Foie gras terrine recipe


  • 2 large lobes of raw deveined foie gras
  • 2 tsp fleur de sel
  • 1 tsp peppercorns


  • Preheat your oven to 110 ° C.
  • Place a container filled with water capable of holding your terrine (a gratin dish for example)
  • Season the raw foie gras on all sides with salt and a teaspoon of peppercorns.
  • Put the two foie gras in your terrine, packing well. Cover the terrine with the lid.
  • Place in the oven and cook for 40 minutes.
  • Empty the excess fat and keep it.
  • Cut out a cardboard box the size of your terrine and wrap it with aluminum foil.
  • Place on your terrine and place two full cans (of the weight) on top to flatten the terrine as much as possible.
  • Put in the fridge for several hours.
  • Heat some remaining fat.
  • Remove the weight from the terrine. Add a thin layer of fat and return to the fridge.