Foie Gras Terrine Recipe
amaretto, raspberry jam, warm scone, Marcona almond
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Ingredients
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Foie Gras Terrine Ingredients
Method
Preparation Instructions
- 1
Prepare the Foie Gras Terrine
In a bowl, carefully clean the duck or goose liver, removing any veins. Soak the liver in Amaretto for about 1 hour.
- 2
Blend the Liver
In a food processor, blend the soaked liver with salt, black pepper, and heavy cream until smooth and creamy.
- 3
Mold the Terrine
Pour the liver mixture into a terrine mold or a loaf pan lined with plastic wrap. Smooth the top and cover with plastic wrap.
- 4
Chill
Refrigerate the terrine for at least 24 hours to set.
- 5
Prepare the Scones
Preheat the oven to 200°C (400°F). In a bowl, mix the scone mix with milk until a dough forms. Shape into rounds and place on a baking sheet.
- 6
Bake the Scones
Bake in the preheated oven for 15-20 minutes or until golden brown.
- 7
Serve
Slice the foie gras terrine and serve with raspberry jam, warm scones, and Marcona almonds on the side.
