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Semi-Cooked Périgord Foie Gras Terrine, Marinated in Sauternes

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4 person(s)
30 minutes
45 minutes
€ € € €
Ingredients
  • a Périgord foie gras weighing around 500g
  • a dessert spoon of fine salt, pepper and 4 spices
  • a bottle of Sauternes
  • a size 6 terrine dish
Directions
  1. Delicately take out the veins.
  2. Mix the salt, pepper and 4 spices in a flat plate, then roll the liver in the mixture
  3. Place the liver into the terrine dish, make it as compact as possible and cover in wine.
  4. Cook in a bain-marie for 15 minutes without a lid and 20 minutes with a lid in an oven at 110°C.
  5. Keep in the fridge for at least a week. Serve in slices with an onion or fig preserve and slices of toast.
FOR YOUR HEALTH, PRACTICE REGULAR PHYSICAL ACTIVITY. www.mangerbouger.fr