Duck Foie Gras and Artichoke Terrine, a recipe from Guy Martin on the Worldwide Gourmet

Ingredients

• - 1.2 kg (2 lb. 10 oz.) raw Foie gras or goose liver
• - 5 cooked Camus Artichoke hearts
• - 5 "petit violet" artichokes
• - 14 g (1 tbsp.) fine salt
• - 5 g (1 tsp.) pepper
• - 2 g (1/2 tsp.) sugar
• - 30 g (1 tbsp.) orange flower honey
• - Juice of 1 lemon
• - 60 g (2 oz.) olive oil
• - Zest of 1 orange
• - 1 sprig of thyme