Foie gras terrines with Armagnac – LE PARFAIT®

For this foie gras terrine recipe, choose very fresh livers, soak them in iced water for 1 hour to firm them up, then pat them dry and remove veins, clots and greenish parts using a sharp knife. Place them in a deep dish, add salt, pepper and sprinkle with Armagnac (some prefer to sprinkle the liver when putting it in

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Description A pure duck terrine, cooked with duck breast, foie gras and a hint of Armagnac. To be placed on a good toast with a platter of strong

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