Cookbook

Suggested by Philippe Baly,
for 6 people

● 1 foie gras (goose liver) of about 1lb / 500g
● 1 small teaspoon of salt
● 1 small teaspoon of coarsely ground pepper
● 1 tiny pinch of cinnamon (optional)

Preparation

1. Remove the liver from the refrigerator at least an hour in advance. Separate the two lobes of the liver and remove any nerves or veins using use a small knife. It is normal if some of the liver shreds, but it will recover (if it is of good quality) when cooked.
2. With the liver still open, sprinkle it lightly with the salt, pepper and cinnamon mixture. I add a little cinnamon as it brings to the liver a touch of character. Preheat your oven to 150 °C / 300°F. Prepare a large pot to can hold the water necessary for a water bath.
3. Place the liver in a baking dish. Fill the pot with water and cover it. The water bath should be placed first in the oven for 25 minutes at 150 °C / 300°F – before adding the baking dish containing the liver.
4. Remove pan from oven and place on a sheet of aluminum foil or baking paper. Press on the liver so that it is completely submerged by fat. Add weights on top to keep liver submerged while it cools.
After cooling, place the dish (with the weights) in a refrigerator for 2 days before serving. The terrine will keep for 8 days if refrigerated.

Courtesy of Tartine Jeanne.