Sweet-Spiced Foie Gras Terrine tender and fragrant

1 Set up your station with all the weighed ingredients.

2 Devein the foie gras.

3 Season the foie gras then add the chosen wine. Cover and refrigerate for 24 hours.

4 Pack the lobes into the terrine. Be careful to pack the foie gras well in the terrine (no holes) to avoid too much fat on the surface when unmolding.
5/ Cook the terrine in a water bath for approximately 40 minutes
oven temperature 250°F (120°C)
Water bath at 165°F (75°C)
core temperature 130°F (55°C)

5 Let the terrine cool in ice water to stop cooking. The fat should cover your foie gras. Then let it rest for at least 48 hours in the cold.
You can consume your terrine within the eight following days.