Foie gras terrine

PT4H

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Ingredients

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Imperial

Terrine

To plate

  • 4 slices of bread, toasted
  • 4 tbsp of apple chutney
  • 4 handfuls of mixed salad leaves
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
2
Put it in a terrine mould, cover, place a weight on top and press it overnight in the fridge
3
The next day, preheat an oven to 100°C/gas mark 1/2. Place the terrine mould in a roasting tray filled with hot water (so the water comes halfway up the sides of the terrine mould) and cook for 1 hour 30 minutes, or until the internal temperature of the foie gras is 48°C when checked with a temperature probe
4
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
  • 4 handfuls of mixed salad leaves
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