FRIJE

Instructions

• 1.   Take the foie gras out of the refrigerator 2 hours before cleaning it.
  It should be soft enough for a finger to easily leave an imprint.
• 2.   Remove the veins from the foie gras (you will easily see them where the lobes were cut. Lift the veins with the flat side of a knife blade and pull towards you to remove them. Feel free to make incisions in the foie gras to follow the veins. In any case, the foie gras will reconstitute during cooking.
• 3.   Mix the spices and rub them on all sides of the two lobes of foie gras.
  Pour Port over the foie gras.
  Cover with aluminum foil and refrigerate until the next day, turning the foie gras two or three times.
• 4.   The next day, remove the foie gras from the marinade at least 1 hour before cooking.
  Place it in a terrine dish that is suitable for its size, preferably slightly too small than too large, pressing it down well and fitting the lobes into each other.
  Pour the marinade over the foie gras.
  Place the terrine in a water bath that has been preheated to 90°C.
  Cover the terrine.
  Cook in a preheated oven at 210°C for at least 25 minutes (for a 600 g foie gras).
  The cooking time can be a little longer, according to your taste (up to 30 or 40 minutes).
• 5.   Remove the water bath and let the terrine cool in the water. Open the terrine and let the rendered fat drain.
  Do not discard it, as it can be used to sauté potatoes, for example.
  Alternatively, you can leave it.
  Cover with plastic wrap and place a board or a dish with a light weight on top. Let it cool at room temperature for 3 hours.
  Then refrigerate the terrine for at least 2 days.
• 6.   Presentation: remove the terrine from the refrigerator 15 minutes before serving.
  Slice the terrine with a wide-bladed knife, dipping it in hot water between each slice. Serve with toasted bread.

Nutritional information *