Ingredients :

• Raw deveined duck foie gras — This is the central ingredient, and it’s worth getting a decent one. Look for a liver between 450 and 600 g, firm to the touch, without greenish spots. “Deveined” on the packaging saves you a good half-hour of work—no need to make life complicated. Label Rouge or IGP Périgord duck livers are reliable and easily found in supermarkets around the holidays.
• Fine salt — Precision matters here. We dose by the gram: 12 g per kilo of liver. Too little and the result is bland. Too much and it’s irredeemable. A kitchen scale is truly indispensable for this recipe. No flaky sea salt or fleur de sel for the seasoning—fine salt penetrates the meat better.
• Espelette pepper — Two pinches, no more. Its role isn’t to bring heat but a gentle, floral warmth that complements the black pepper. If you don’t have it on hand, a tiny amount of smoked paprika can work in a pinch, but Espelette remains irreplaceable in this context.
• Apple juice — The natural substitute for Cognac from the original recipe. Use pure apple juice, not a sugary nectar. One tablespoon is enough—its role is to bring a slight fruity acidity that balances the richness of the liver, not to flavor the terrine.