Serves 15 to 20
Prep Time 10 minutes plus overnight marination
Cooking Time 30 minutes plus overnight refrigeration
Ingredients:
1 kg fresh duck foie gras, deveined
salt and pepper to taste
1 cup white wine
50 ml cognac
Direction:
1. Marinate the foie gras in all the ingredients overnight.
2. Press mixture into a heavy terrine container and cook in baine marie (water bath) at 200 degrees F
for 25 to 30 minutes.
3. After cooking, refrigerate for 24 hours
4. Slice and serve with toast.
