Foie Gras Terrine

Directions

1. 1
   Soak foie gras into tepid water for 1 hour to soften.
2. 2
   Separate the lobes and remove all traces of green left by the gall bladder, as well as all the veins and any traces of blood.
3. 3
   Add the marinade (salt, pepper, Armagnac, sugar and ice wine) evenly and leave for 20 minutes.
4. 4
   Prepare a terrine with saran wrap.
5. 5
   Cook foie gras on flat tray for 7 minutes at 140 degrees Celsius.
6. 6
   Drain foie gras, reserve excess fat.
7. 7
   Layer in terrine and press with 1 kilogram weight for 24 hours.