HOME-PREPARED FOIE GRAS
- One lobe of fresh foie gras
- 7g sea salt
- A splash of Coteaux-du-Layon
To de-vein the Foie Gras: separate the lobe into two pieces and remove the veins using a small knife. Locate and remove the main vein first; the others will follow more easily. Place the de-veined foie gras into a large bowl.
Season with salt and pepper, add the wine and stir together.
Roll the foie gras into a sausage shape between 3 layers of cling film, or place in a silicon terrine mould. Cook in a bain-marie in the oven at 160 °C for around 20-30 minutes.
Leave the foie gras ‘sausage’ to rest for one hour. Refrigerate.
For best results, allow to mature for 5 days before serving.