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Ingredients
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Duck Foie Gras Terrine
Cherry Wine Jelly
Brioche
Method
Duck Foie Gras Terrine Preparation
- 1
Prepare the Foie Gras
Soak the duck foie gras in milk for 1 hour to remove the bitterness. Drain and pat dry.
- 2
Season the Foie Gras
Cut the foie gras into pieces and season with sea salt, black pepper, cognac, and thyme. Mix gently.
- 3
Mold the Terrine
Line a terrine mold with plastic wrap. Fill the mold with the foie gras mixture, pressing down to remove air pockets. Cover with plastic wrap and refrigerate overnight.
- 4
Bloom Gelatin
Soak gelatin sheets in cold water until softened. Remove and dissolve in a small amount of warm water.
- 5
Finish the Terrine
Once the foie gras is set, pour the dissolved gelatin over the top and refrigerate until fully set, about 2 hours.
Cherry Wine Jelly Preparation
- 6
- 7
Bloom Gelatin
Soak gelatin sheets in cold water until softened. Remove and dissolve in the cherry-wine mixture.
- 8
Set the Jelly
Pour the mixture into a mold and refrigerate until set, about 2-3 hours.
Brioche Preparation
- 9
- 10
Make the Dough
In a large bowl, combine flour, sugar, and salt. Mix in the yeast mixture and eggs. Knead until smooth, then add softened butter and knead until fully incorporated.
- 11
Let Dough Rise
Cover the dough with a cloth and let it rise in a warm place until doubled, about 1 hour.
- 12
Shape and Bake
Shape the dough into a loaf and place in a greased loaf pan. Let rise again for 30 minutes, then bake at 180°C (350°F) for 25-30 minutes.