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Foie Gras en Terrine Mi-cuit Pour Dimanche
Semi-Cooked Foie Gras Terrine for Sunday
Preparation info
- For
1 x 1 kg
Terrine - Difficulty
Medium
- Ready in
1 hr
Appears in
Published 2008
Ingredients
- Foies gras
2 1 kg - Quatre-épices
1 teaspoon - Wh
Method
- Dry the pain d’épice in a 100°C oven, then process into crumbs.
- Remove the veins from the foie gras as delicately as possible. Marinate it with the white port and the quatre-épices for 10 minutes and season.
- In a terrine, arrange 1 layer of foie gras sprinkled with the pain d’épice crumbs, then another layer of foie gras sprinkled