Abc Foie Gras Terrine* Recipe
Black Brioche, Banyuls Vinaigrette, Pedro Ximenez
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Ingredients
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Starters
Method
Starters
- 1
Prepare the Foie Gras
Clean the foie gras by removing any veins and impurities. Soak it in milk for 2 hours to mellow the flavor.
- 2
Soak Gelatin
Soak the gelatin sheets in cold water for about 10 minutes until softened.
- 3
Cook Shallots
Finely chop the shallots and sauté them in olive oil over medium heat until soft and translucent, about 5 minutes.
- 4
Blend Ingredients
In a food processor, combine the cleaned foie gras, sautéed shallots, salt, pepper, and fresh thyme. Blend until smooth.
- 5
Incorporate Gelatin
Heat the Banyuls vinegar in a small pan until warm, then add the soaked gelatin sheets and stir until dissolved. Mix this into the foie gras mixture.
- 6
Set the Terrine
Line a terrine mold with plastic wrap, pour in the foie gras mixture, and smooth the top. Cover with plastic wrap and refrigerate for at least 12 hours to set.
- 7
Prepare the Black Brioche
Slice the black brioche into even slices and toast them lightly in the oven until golden brown.
- 8
Serve
Once the foie gras terrine is set, carefully unmold it and slice it into portions. Serve with toasted black brioche and drizzle with Pedro Ximenez sherry.