Denerve the foie gras and marinate it with the Sauternes, Armagnac, salt, sugar, freshly ground white pepper, for 24 hours in the fridge. Cook the pink chicken wings without the skin and marinate them in hazelnut oil and wine vinegar for 24 hours in the fridge.
Turn and cook the artichokes in lemon and salted water for 25 minutes so that they are very tender and let cool while cooking. Put the empty terrine in the refrigerator so that the foie gras adheres better to the walls.
Mount a layer of foie gras, then a layer of marinated chicken strips, a layer of foie gras, then a layer of artichoke strips after removing the hay; redo the same assembly and finish with foie gras. Bake in a low oven (100°) for 20 minutes. Leave to cool for at least 24 hours.
Serve sliced with toasted country bread.
Source:Fabienne Labeyrie’s Foie Gras
