Homemade foie gras terrine, an unmissable recipe

1. Before starting the recipe, leave the foie gras for 2 hours at room temperature.
2. Preheat the oven to 80°C.
3. Separate the 2 lobes and roughly denerve the fatty liver by removing the nerves on the surface.
4. Salt and pepper the foie gras, then water it with the cognac. Put the foie gras in a terrine and pack by hand.
5. Bake for 25 minutes.
6. Let cool and store 2 to 3 days in the refrigerator before consuming.