Grimaud Farms Foie Gras Terrine Recipe

Time30m

Serves6

house made focaccia, stewed Starkrimson pears, pickled mustard

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Ingredients

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1
Prepare the Foie Gras
Soak the foie gras in milk for 2 hours, then drain and pat dry. Cut into pieces.
2
Cook the Shallots
In a skillet, sauté the minced shallots in a small amount of butter until softened, about 5 minutes.
3
Blend the Mixture
In a food processor, combine the foie gras, sautéed shallots, Cognac, salt, and white pepper. Blend until smooth.
4
Prepare Gelatin
Soak the gelatin sheets in cold water for 5 minutes to soften, then dissolve in 1/4 cup of warm heavy cream.
5
Combine and Pour
Gradually mix the dissolved gelatin into the foie gras mixture, then fold in the remaining heavy cream. Pour into a terrine mold.
6
Chill the Terrine
Cover the terrine with plastic wrap and refrigerate for at least 24 hours to set.