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## 🍷 Step-by-Step Instructions
### 1. **Prep the Foie Gras**
If your foie gras isn’t already deveined, gently separate the lobes and remove any visible veins with a small knife or tweezers. Let it soften to room temperature for easier handling.
### 2. **Season & Marinate**
Mix the salt, pepper, and sugar. Rub the seasoning evenly over the foie gras. Drizzle with the Armagnac or wine. Cover and let it marinate in the fridge for **12–24 hours**.
### 3. **Assemble the Terrine**
Pack the seasoned foie gras into a terrine mold or small loaf pan, pressing down to eliminate air pockets. Cover tightly with foil or a lid.
### 4. **Cook Gently in a Water Bath**
Preheat oven to **110°C (230°F)**. Place the terrine mold in a larger baking dish and pour hot water around it (halfway up the sides). Bake for **40–45 minutes**, until the internal temperature reaches about **50–55°C (122–131°F)** for a soft, buttery texture.
### 5. **Press and Chill**
Remove from the oven, let it cool slightly, then cover with parchment and place a weight on top to press it gently. Chill in the fridge for at least **24–48 hours** to develop flavor and firmness.
### 6. **Serve & Enjoy!**
Unmold, slice with a warm knife, and serve chilled with toasted brioche, fruit chutney, or a drizzle of balsamic reduction.
## 🍇 Perfect Pairings
– **Wine:** Sauternes, late-harvest Riesling, or a light Pinot Noir
– **Bread:** Toasted brioche, rustic baguette, or crostini
– **Extras:** Fig or onion jam, poached pear, or flaky sea salt
## ✨ Final Thoughts
Don’t let its gourmet status fool you—**foie gras terrine is surprisingly simple to make at home**. With just a little patience and a few quality ingredients, you can create a dish that’s sure to impress and delight.
Whether you’re hosting a dinner party or indulging in a quiet evening with a glass of wine, this terrine is your **passport to classic French luxury**—no plane ticket required.
**Bon appétit! 🇫🇷🍽️**
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Would you like a printable recipe card, serving suggestions for a cheese board, or a version adapted for duck liver mousse instead? I’d be happy to help with that too!
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