Foie Gras Terrine Recipe

Prepare the foie gras

Soak the foie gras in port wine for 1 hour. Remove and gently pat dry.

Season the foie gras

In a bowl, mix the foie gras with fresh thyme, salt, and white pepper until well combined.

Form the terrine

Layer the foie gras mixture in a terrine mold. Press down firmly to eliminate air pockets.

Cook the terrine

Cover the mold with foil and place it in a water bath. Bake in a preheated oven at 150°C (300°F) for 40-50 minutes or until set.

Chill

Remove from the oven and let it cool. Refrigerate for at least 6 hours or overnight before serving.

Cook the peaches

In a saucepan, combine chopped peaches, sugar, and lemon juice. Cook over medium heat until the peaches are soft, about 10 minutes.

Blend the mixture

Transfer the mixture to a blender and puree until smooth. Pass through a fine sieve to remove any solids.

Chill the coulis

Let the coulis cool and then refrigerate until ready to serve.

Prepare the fennel

Thinly slice the fennel bulb and place it in a mixing bowl.

Add arugula

Add the arugula to the bowl with fennel.

Dress the salad

Drizzle olive oil, lemon zest, salt, and black pepper over the salad. Toss gently to combine.

Prepare the chicken skin

Lay the chicken skin flat on a baking sheet lined with parchment paper.

Season the skin

Sprinkle cinnamon and sugar evenly over the chicken skin.

Bake

Bake in a preheated oven at 180°C (350°F) for 15-20 minutes until crispy. Let cool before breaking into pieces.

Slice the bread

Slice the sourdough rye bread into even slices for serving.