Ok, I know, the holidays are past but as I made this terrine of foie gras home for Christmas, I will share with you now. Either you’ll want to extend these comforts to the end of the year or it will be for the next year… ��

In any case, this recipe and very easy to make and you just have to take a little time for your foie gras terrine is ready at the desired time because it takes him a few days rest before the tasting. We accompanied with a confit of red onions, but I imagine that this would also be perfect with a chutney. And you know what, I’m sure that if you have a little bit of brioche, you can always cut it in slices, the toaster, and enjoy this foie gras with…

This is the first time I used my new nikon lens 50 !! I need to learn to take it in hand but I am already happy with this first test. in fact, I have already posted a recipe took a photo of it with my new hardware, but technically speaking it was my terrine of foie gras, which launched my new goal…

Terrine of foie gras house

For 1 casserole Save Print Ingredients

  • 1 lobe of foie gras éveiné
  • 1 cap of Madeira
  • Salt
  • Pepper
  • 1 pinch of sugar
  • 1 pinch of Nutmeg



  • Preheat your oven to 110°.
  • Salt and pepper plentifully the foie gras éveiné on all sides.
  • In a bowl of porcelain, non-porous, remove the foie gras and the pressing well. Sprinkle a pinch of sugar and nutmeg on top then pour in the Madeira.
  • Bake in a bain-marie for 1 hour after lowering the oven to 90°.
  • A liver cooked and cooled, let the terrine of foie gras in a cool and covered, for 4 to 5 days.


Written by Doc

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