Foie Gras Terrine
Description
Making this duck liver terrine at home is quite simple. The only issue is that duck liver is rarely available. But if you happen to get some, try making the terrine! You can eat it with a spoon, spread it on bread, or, if it freezes well, slice it and use the pieces for canapés, securing them with toothpicks. Delicious!
Instructions
- 1
Step 1
1. Sauté chopped onion in vegetable oil (preferably olive oil). Rinse the liver (don't forget to remove the membranes), finely chop it, and add to the onion. Fry together until almost cooked. Add spices to taste.
- 2
Step 2
2. Then pour in the wine and simmer, covered, over low heat until the wine has evaporated.
- 3
Step 3
3. Transfer all the contents to a blender and blend until smooth. Place in a preheated oven and bake for 15 minutes to set.
- 4
Step 4
4. Melt the butter and pour it into the terrine molds. Let it cool, then store in the refrigerator. Ready!