Durian Foie Gras Terrine

Defrost the foie gras 12 hours in the refrigerator. Keep in room temperature for 30 minutes before making the terrine. Open and check if there is no veins left. Season with salt, sugar, pepper, durian powder and cognac. Place it into a mold. Vacuum seal, and marinate it at a temperature between 10°C and 12°C for about 1 hour.

Cook it in a steam oven at 75°C for 40 minutes (or until the core temperature reaches 50°C). Cool down the terrine in three steps: 10 minutes at room temperature, 10 minutes in cold water, and 10 minutes with ice cubes. Keep it in the refrigerator overnight.