European
France - Starters
Foie Gras Terrine
Chef's Menu Description
Luxurious French artisanal terrine of duck foie gras marinated in Sauternes wine and white pepper, gently poached and chilled, served with toasted brioche and fig chutney.
Ingredients
- • 500g grade-A raw duck foie gras lobe, deveined
- • 2 tbsp sweet Sauternes wine or Cognac
- • 1 tsp fine sea salt
- • 1/2 tsp freshly ground white pepper and pinch of four-spice (quatre-épices)
- • Fleur de sel de Guérande, toasted brioche slices, and fig or onion chutney for serving
Preparation Steps
1
Phase 1
Season deveined foie gras with salt, white pepper, quatre-épices, and Sauternes. Pack into a porcelain terrine dish and rest refrigerated for 4 hours.
2
Phase 2
Place terrine in a water bath (bain-marie) at 120°C for 35-40 minutes until internal temperature reaches 52°C.
3
Phase 3
Remove from oven, place a press-plate with a light weight on top to compact the fat, and chill in the refrigerator for at least 48 hours to develop flavors.
4
Phase 4
Dip knife in warm water and slice terrine into thick slabs. Serve with fleur de sel crystals, warm brioche, and fig jam.