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Foie gras terrine
Item 1 of 1
A classic French starter from Stephen Crane which is best served simply with toast and a fruity chutney or jelly. Prepare up to two days in advance and wash down with a deliciously decadent glass of Sauternes.
First published in 2015
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Ingredients
Metric
Imperial
Terrine
- 1 lobe of foie gras
- 375ml of sweet wine
- 60g of salt
- 30g of sugar
To plate
- 4 slices of bread, toasted
- 4 tbsp of apple chutney
- 4 handfuls of mixed salad leaves
SAVE RECIPE
Equipment
- Terrine mould
Method
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
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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