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Foie gras terrine

Foie gras terrine

PT4H

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

Ingredients

Metric

Imperial

  • Terrine

  • To plate

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