Foie Gras Recipe: Incredibly Delicious Duck Liver Pate
Herbes de Provence: Herbal mixture of basil, thyme, marjoram, fennel, rosemary, sage and even lavender
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Cooking tools:
- Terrine
- Instant-read thermometer
- Oven
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Baking sheet
- Paper towel
- Plastic wrap
- Cardboard
- Can
- Plate
Ingredients
- 85g duck fat, (6 tablespoons)
- 1 large shallot, peeled and coarsely chopped (2 1/2 tablespoons)
- 1 duck liver (about 100g ), cut into 1-inch pieces
- 1/4 teaspoon Herbes de Provence
- 1 clove garlic, peeled and crushed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Cognac
- 1 finely chopped black truffle - (optional)
- 16 1/4-inch-thick horizontal slices from a small baguette, toasted
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