Foie Gras À La Mode Landaise Recipe

Inspired by Petit Louis Bistro

Time2h

Serves6

Foie Gras Terrine, Pear Compote, Grilled Baguette

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Ingredients

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Foie Gras Terrine

1 1/8 lb (500 g) Foie Gras

1/3 oz (10 g) Celtic sea salt

0.07 oz (2 g) black pepper

2.03 tbsp (30 ml) Cognac

2 sheets Gelatin Sheets

0.42 cup (100 ml) Water

Pear Compote

1 1/8 lb (500 g) Pears (peeled and diced)

3 1/2 oz (100 g) sugar

2.03 tbsp (30 ml) ReaLemon lemon juice

1 stick Cinnamon Stick

1.01 tsp (5 ml) Watkins vanilla extract

Grilled Baguette

1 loaf Baguette

2.03 tbsp (30 ml) olive oil

Method

Foie Gras Terrine

Prepare the Foie Gras

In a mixing bowl, combine the foie gras, salt, black pepper, and cognac. Gently mix until well incorporated.

Soak Gelatin Sheets

Soak the gelatin sheets in cold water for about 5 minutes until softened. Squeeze out excess water.

Combine Gelatin and Foie Gras Mixture

In a small saucepan, heat 100ml of water until warm. Remove from heat and add the softened gelatin sheets. Stir until dissolved. Fold this mixture into the foie gras mixture until well blended.

Mold the Terrine

Transfer the mixture into a terrine mold or a loaf pan lined with plastic wrap. Smooth the top and cover with plastic wrap. Refrigerate for at least 24 hours to set.

Pear Compote

Cook the Pears

In a saucepan, combine the diced pears, sugar, lemon juice, cinnamon stick, and vanilla extract. Cook over medium heat until the pears are soft and the mixture thickens, about 15-20 minutes.

Cool the Compote

Remove the cinnamon stick and allow the pear compote to cool. Once cool, transfer to a serving bowl.

Grilled Baguette

Prepare the Baguette

Slice the baguette into 1-inch thick slices.

Grill the Baguette

Brush both sides of the baguette slices with olive oil. Heat a grill pan over medium-high heat and grill the slices until golden brown and crisp, about 2-3 minutes per side.