Foie gras


Foie gras

Foie gras terrine

Foie gras is often served during the end year celebrations or big party meals. It's a real treat and it's even better if you make it yourself. 

The biggest problem is finding fresh goose liver.

Foie gras is usually served with brioche bread and a sweet white wine.

Course Appetizer
Cuisine France, Poultry
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Calories 450 kcal


  • 1 goose liver (700-800 g)
  • 2 tbsp coarse sea salt
  • 1 pork crépine (caul fat or lace fat)
  • 1/2 bottle red port wine
  • 2 small glasses Armagnac
  • black pepper
  • 4 spices



  1. Remove the skin of the goose liver

  2. Open the lobes and remove the channels
  3. Rub the goose liver with coarse salt and leave in the refrigerator for 24 hours
  4. Wash the liver with fresh water to remove the salt
  5. Dep the liver dry

  6. Put the liver in a large bowl and rub it with freshly ground black pepper and 1/2 teaspoon of 4 spices

  7. Moisten with 2 small glasses of red port wine and 2 small glasses of Armagnac

  8. Store in a cool place for 48 hours
  9. Remove the liver from the bowl, do not let it drain

  10. Wrap the goose liver in the crépine


  1. Put the liver in a oven-proof terrine

  2. Pour the port wine into the pan until fully covering the liver

  3. Cover and place in preheated oven at 160 °C

  4. When the liquid starts to simmer, simmer for 6 minutes per 0.5 kg of goose liver without boiling it

  5. Remove the pan from the oven, allow to cool
  6. Remove the liver from the pan and place it in a terrine while pushing it firmly

  7. Place a small weight on top of the goose liver and allow to cool
  8. After another 12 h the goose liver is ready for food

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