Éveinez le foie gras (sauf si vous achetez le foie gras surgelé de Chez Morille, déjà éveiné, que vous laisserez doucement décongeler pendant 24h dans votre réfrigérateur)
Chauffez votre four à 80°C pour obtenir un bain-marie
Dans une terrine, assaisonnez le foie gras avec le sel, le poivre et le Pineau des Charentes.
Enfournez pendant environ 35 minutes
Laissez reposer 15 minutes le foie gras à la sortie du four
Pressez le foie gras au réfrigérateur (poser un poids dessus) pendant environ 24h
Notes
Note de Plaisirs Fermiers :
La terrine se conserve au réfrigérateur jusqu’à 10 jours
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