Homemade foie gras terrine: A super-easy recipe 🍽️🍃

1. Preheat your oven to 120°C (258°F). A very hot oven is essential for your terrine to retain its full flavor!
2. In a large bowl, add the diced foie gras, salt, pepper, finely chopped garlic and onion, along with the four spices and honey. Mix gently to avoid damaging the foie gras.
3. Stir in the cognac and let it marinate for about 30 minutes to allow the flavors to blend harmoniously. 4. Line a terrine with parchment paper, leaving some overhanging edges. This will make it easier to remove later.
5. Fill the terrine with the foie gras mixture. Press down firmly with a spoon to avoid air bubbles.
6. Fold the parchment paper over the top of the terrine.
7. Place the terrine in a suitable dish and add water to create a bain-marie. This will ensure gentle and even cooking.
8. Bake for approximately 30 to 45 minutes, depending on the thickness of the terrine. Check for doneness: a thermometer should read approximately 60°C at the core.
9. Let cool to room temperature, then refrigerate for at least 24 hours before serving. This will allow the flavors to fully develop.
10. Carefully unmold before slicing and serve with toasted bread and onion jam. A true delight! Time: Preparation time: 30 minutes | Cooking time: 45 minutes