Terrine De Foie Gras (a) Recipe
Foie Gras Terrine with Toasted Brioche
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Ingredients
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Ingredients for Terrine de Foie Gras
Method
Instructions
- 1
Prepare the Foie Gras
Gently clean the liver, removing any veins or impurities. Soak the liver in milk for 1 hour, then drain and pat dry.
- 2
Season and Marinate
In a bowl, combine the liver with cognac, salt, white pepper, and thyme. Mix well and let it marinate for 30 minutes.
- 3
Blend and Shape
Using a food processor, blend the liver mixture until smooth. Line a terrine mold with plastic wrap, then pour in the liver mixture. Smooth the top and cover with plastic wrap.
- 4
Cook the Terrine
Preheat the oven to 150°C (300°F). Place the terrine mold in a water bath and bake for about 1 hour, or until the internal temperature reaches 55°C (130°F).
- 5
Cool and Refrigerate
Remove the terrine from the oven and let it cool to room temperature. Weigh it down with a heavy object and refrigerate for at least 24 hours.
- 6
Toast the Brioche
Slice the brioche and toast until golden brown.
- 7
Serve
Unmold the terrine, slice it, and serve with toasted brioche and fig jam.
