Recipe created by Mr. Philippe Gaertner, Chef of the restaurant "Aux Armes de France" in Ammerschwihr
Preparation time: 15 minutes
Marinade time: 1 night
Cooking time: 35 minutes
1 duck liver from 500 to 600 g
10 g of spicy salt
2 cL cognac
2 cL of kirsch
30g of truffles
2 tablespoons of goose fat
250g of meat or poultry jelly
PREPARATION OF THE LIVER
Choose preferably a small liver from 500 to 600g. These little livers are the best, the creamiest, the mellowest.
Ensure the rosy hue, frank.
To preserve: remove all the blood membranes taking care not to tear.
Season internally and externally with spicy salt. Marinate for at least several hours, preferably overnight, with kirsch and cognac.
With the pieces of truffles cut into strips, nail the drained liver. (nail = push in)
Choose a terrine terracotta or enameled cast iron. Coat with duck fat (if not with good butter)
Squeeze the liver into the terrine. Brush the top with the remaining fat. Cover with aluminum foil, well maintained by the lid of the terrine.
Cook the terrine in a medium-bake water bath (180 °) in a roasting pan filled with two-thirds water for about 35 minutes. The temperature of the water should be kept between 60 ° and 75 ° C.
Let the terrine slowly cool in the bain-marie. Put in the refrigerator. It can be served from the next day by decorating with good jelly of meat or poultry.
Serve with golden grilled toast and hot toasts.
To keep this terrine of fresh foie gras for about a month in the refrigerator, simply cover the liver with duck fat and carefully block the lid of the terrine.
The reputation of duck foie gras of Alsace is well established. Each year it is made about 2 to 5% more than the previous years, which are sent in terrines, everywhere in the world.