Homemade Terrine Of Foie Gras Recipe
toasted brioche, house chutney, onion confit & greens
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Ingredients
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Terrine Ingredients
Method
Terrine Preparation
- 1
Prepare the Foie Gras
Clean the foie gras by removing any veins and impurities. Cut it into large pieces and season with salt, white pepper, and Armagnac. Let it marinate for at least 1 hour in the refrigerator.
- 2
Soak the Gelatin
Soak the gelatin sheets in cold water for about 10 minutes until soft. Drain and set aside.
- 3
Blend the Mixture
In a food processor, blend the marinated foie gras until smooth. Slowly add the heavy cream and blend until fully incorporated.
- 4
Incorporate Gelatin
Gently heat the soaked gelatin in a small saucepan until it dissolves. Stir the gelatin into the foie gras mixture until well combined.
- 5
Mold the Terrine
Line a terrine mold with plastic wrap, leaving enough overhang to fold over the top. Pour the foie gras mixture into the mold, smoothing the top with a spatula. Cover with the plastic wrap and place a weight on top.
- 6
Chill
Refrigerate the terrine for at least 24 hours to set.
- 7
