Remove the weight and the board. Pour the previously heated fat onto the terrine and leave to rest for 2 days in a cool place.
_ Cut your duck foie gras terrine into slices and serve them with a succulent lamb’s lettuce salad.
TIPS:
You can then accompany your duck foie gras terrine with a foie gras sauce, mango chutney and onion confit.
Feel free to add slices of gingerbread or toast, as you wish.
