_ Preheat the oven th.6 (180°C).

_ Let the foie gras warm up to room temperature for approximately 1 hour.

_ Separate the 2 lobes and devein them.

_ In a bowl, place the mixture of 4 spices, the salt with a pinch of pepper and sugar. Mix everything then sprinkle the entire surface of the foie gras lobes with this spice preparation.

_ Pack the duck foie gras into a terrine, placing the large lobe at the bottom and the small one on top. Compress and tighten well, then cover the terrine with baking paper.

_ Place the terrine in a deep dish containing hot water. Bake for around 40 min.

_ Take the terrine out of the oven and remove 3/4 of the melted fat by pouring it into a saucepan. Place a board with a weight of 1 kg on the foie gras and set aside to cool.

_ 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.