Foie Gras and Apple Terrine

Name: Foie Gras and Apple Terrine
Prep time: 12 h
Total time: 12 h
Yield: Serves 6-8
Cuisine: French
Ingredients: 220 g rye flour; 110 g caster sugar; 40 g brown sugar; 16 g four-spice blend; 3 g caster sugar; star anise; 4 eggs, whisked; 500 g foie gras chopped into smaller pieces; 50 g unsalted butter; 100 g glucose; 2.8 g gelatine leaves (gold); 140 g whole milk; 90 g red wine; 140 g unsalted butter, melted; 150 g red port wine; 30 g fresh beef consommé; 15 g veal stock; 2 apples; 4 g salt; 100 g water; 50 g lemon juice; 40 g corn starch; 1 whole star anise; 20 g baking powder; 7.5 g salt; 320 g honey; lemon juice; freshly ground black pepper

Preparation info

Serves
6-8

Difficulty
Complex
Ready in
12 hr

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

For the foie gras

500 g foie gras chopped into smaller pieces
7.5 g salt
3

Europe
France
Main course
Mediterranean
Sous vide

Method

Step 1: Lay the foie gras out in a wide bottomed bowl and scatter over the salt and sugar. Combine well and seal in a sous-vide bag. Leave to marinate in the fridge overnight. Preheat a water bath to 70°C. Cook</