Foie Gras Terrine Recipe

Prepare the Foie Gras

Remove any veins from the foie gras. Season with salt, black pepper, and cognac. Let it marinate for 30 minutes.

Blend the Mixture

In a blender, combine the marinated foie gras with heavy cream until smooth. Pass through a fine sieve to remove any solids.

Mold the Terrine

Pour the foie gras mixture into a terrine mold lined with plastic wrap. Smooth the top and cover with plastic wrap. Refrigerate for at least 24 hours.

Infuse Hibiscus

In a saucepan, bring water to a boil. Add dried hibiscus flowers and sugar. Simmer for 10 minutes, then strain the mixture.

Add Gelatin

Soak gelatin sheets in cold water until soft. Add them to the warm hibiscus syrup and stir until dissolved. Pour into a shallow dish and refrigerate until set.

Cook the Rhubarb

In a saucepan, combine chopped rhubarb, sugar, and lemon juice. Cook over medium heat until the rhubarb is soft and syrupy, about 10 minutes. Let it cool.

Toast the Brioche

Spread butter on brioche slices and toast them in a skillet until golden brown on both sides.

Plate the Dish

Slice the terrine and arrange on a plate. Add a spoonful of rhubarb compote and cut the hibiscus jelly into cubes to place beside it. Garnish with fresh lovage leaves and serve with toasted brioche.