Hungarian Duck Foie Gras Lobe | ±700g

Step 1: Prepare the Foie Gras

• Bring to Room Temperature: Take the lobe of foie gras out of the refrigerator and leave it at room temperature for about 3 hours. This will soften the liver and make it easier to clean.

Step 2: Clean the Foie Gras

• Remove Veins: Once softened, gently break the foie gras into smaller cubes. Carefully pull out any visible veins with your fingers or tweezers. This step ensures a smooth texture in your terrine.

Step 3: Marinate the Foie Gras

• Ingredients for Marinade: In a bowl, combine salt, pepper, and your choice of red wine, port, or cognac.
• Marinating Time: Add the cleaned foie gras cubes to the marinade, ensuring they are well coated. Cover and place in the refrigerator overnight (about 8 hours) to allow the flavours to absorb.

Step 4: Preheat the Oven

• Temperature: Preheat your oven to 120°C while the foie gras is marinating.

Step 5: Cook the Foie Gras

• Arrange on a Tray: After marinating, lay the foie gras cubes on a flat baking tray, leaving a little space between each cube for even cooking.
• Cooking Process:
• Place the tray in the preheated oven for 2 minutes.
• Carefully remove the tray and flip the cubes to ensure even cooking.
• Return the tray to the oven for another 2 minutes. The foie gras should be just cooked through and tender.

Step 6: Roll the Foie Gras

• Prepare for Rolling: Once cooked, transfer the foie gras cubes onto a piece of cling film. Make sure to leave behind any excess fat.
• Roll Tightly: Use the cling film to tightly roll the foie gras into a log shape, ensuring it’s compact.

Step 7: Chill the Terrine

• Cooling Time: Place the rolled foie gras in the refrigerator for about 12 hours. This will allow it to cool completely and firm up, making it easier to slice.

Step 8: Serve and Enjoy

• Serving Suggestions: Once chilled, unwrap the foie gras terrine and slice it into pieces. Serve it on toasted brioche or crusty bread.
• Optional Garnish: For an extra touch, drizzle a bit of salt, pepper and enjoy some fig chutney.

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