> Recipes > Foie gras

Foie gras terrine

Foie gras terrine

Foie gras terrine

PT4H

Why not try?

1
Denerve the foie gras and put it in the sweet wine, salt and sugar. After the 3 1/2 hours take the foie gras out the brine and dry in a cloth
  • 1 lobe of foie gras
  • 375ml of sweet wine
  • 60g of salt
  • 30g of sugar
2
Put it in a terrine mould, cover, place a weight on top and press it overnight in the fridge
3
Slice it as you want it and serve with toasted bread, apple jelly and salad
  • 4 slices of bread, toasted
  • 4 tbsp of apple chutney
  • 10 2/3 handfuls of mixed salad leaves

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Terrine

To plate

Comments ()

Foie gras terrine

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...