Classic French Fois Gras terrine recipe that is easy to make with simple directions to follow.
Season the fois gras first with only salt and pepper.
You should only cut the liver in sections and try to keep it as whole as possible. That is the trick to the duck liver. Then place it down into the mold.
Place the cranberries and chopped walnuts with the cognac and let it sit in a bowl for 15 minutes.
Spread it on top of the fois gras.
Layer the second layer of the fois gras and pour the remainder of the cognac on top. Take the press that came with your mold and press down tightly.
Place the fois gras in the oven at 200° for 30 minutes. All the fat will be at the top when the inside reaches 115° on a meat thermometer. Take out of the oven and place in the refrigerator.
Once it has been in the refrigerator for 2 days. You can remove it from the mold by running a knife under hot water and going around the edges of the mold.
Once the fois gras is loss place it on a plate to flip over.
You can now cut the fois gras into slices 1/2 inch thick to serve for each person.
Remove the duck fat from the top and store in a container in the refrigerator for other use. You can use for the following