Foie gras terrine with toast (Terrine de foie gras)

1. Let the foie gras come to room temperature, clean it carefully (remove the veins) and break it into large pieces.

2. Season with salt, freshly ground pepper and a pinch of grated nutmeg, drizzle with the cognac and chill, covered, for a few hours to marinate.

3. Layer the pieces tightly into a terrine mould (or a small loaf tin) so no air gaps remain.

4. Stand the mould in a water bath and bake gently at 120 °C for about 35-40 minutes until just set (the rendered fat stands clear on top).

5. Cool the terrine, then pour its own fat over it, press it down with a weight and chill to mature for at least one night (ideally 1-2 days).

6. Serve well chilled, cut into thin slices, with freshly toasted baguette.

Tip: Foie gras terrine is a true festive classic – patience is its secret: the one-to-two-day maturing in the fridge makes it silky and well-married in flavour. The toast should be crisp and the foie gras cold – that contrast is the real thing.