Semi-cooked foie gras terrine with Armagnac

Prepare 24 hours in advance.

Gently remove the veins from the foie gras and carefully take out the small vessels using a sharp knife (this is the most delicate step).

In a small plate, mix the salt, pepper, and Armagnac, then pour this mixture over the foie gras, turning it several times.

Cover the foie gras and store it in the refrigerator for 24 hours.

The next day, place the foie gras in the terrine, ensuring it is well secured.

Put the lid on the terrine and bake in a medium oven for 40 minutes (for a 500g foie gras) in a water bath.

Allow the terrine to cool, then let it rest in the refrigerator for between 12 and 24 hours.