Terrine de Foie Gras Recipe
Foie Gras Terrine with Toasted Brioche
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Ingredients
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Foie Gras Terrine
Method
Preparation
Prepare the Foie Gras
Clean the foie gras by removing any veins and impurities. Cut it into large pieces and place in a bowl.
Marinate
Add port wine, Armagnac, salt, white pepper, and nutmeg to the foie gras. Mix gently and let marinate in the refrigerator for at least 12 hours.
Soften Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened. Squeeze excess water and set aside.
Blend Mixture
In a food processor, blend the marinated foie gras mixture until smooth. Gradually add the heavy cream and continue blending until well combined.
Add Gelatin
Heat a small amount of the foie gras mixture in a saucepan. Add the softened gelatin and stir until dissolved. Remove from heat and fold back into the remaining foie gras mixture.
Mold the Terrine
Line a terrine mold with plastic wrap, leaving excess hanging over the sides. Pour the foie gras mixture into the mold, smoothing the top. Cover with plastic wrap and refrigerate for at least 24 hours.
Serve
Unmold the terrine and slice with a warm knife. Serve with toasted brioche.
