Foie gras terrines with Armagnac – LE PARFAIT®
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For this foie gras terrine recipe, choose very fresh livers, soak them in iced water for 1 hour to firm them up, then pat them dry and remove veins, clots and greenish parts using a sharp knife. Place them in a deep dish, add salt, pepper and sprinkle with Armagnac (some prefer to sprinkle the liver when putting it in
![](https://www.thespruceeats.com/thmb/9o4AWbpX3RS_aYw1WQ8Yog7Kq6c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/foie-gras-landscape_annotated-ee97ebaac42440cabd3a67667e0b47df.jpg)
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![](https://www.lafitte.fr/media/Recettes/Terrine_Foie_Gras.jpg)
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![](http://www.leparfait.com/cdn/shop/articles/542d230720245.jpg?v=1691498588)
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![](http://www.mamiemadit.com/25/terrine-de-foies-de-volailles-au-porto-et-a-l-armagnac.jpg)
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![](https://en.foiegras-groliere.com/106-large_default/foie-gras-de-canard-au-sel-de-guerande.jpg?20240101185859)
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![](https://yourguardianchef.com/wp-content/uploads/2021/12/foie-gras-with-brioche-and-fig-relish-2.jpg)
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