Foie Gras Terrine With Truffles Recipe


Main Ingredient


 Foie gras1 Kilogram, cleaned
 Fleurdese18 Gram
 Truffles30 Gram, chopped
 Pepper4 Gram (White Or Black)
 Cognac4 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1533 Calories from Fat 400

% Daily Value*

Total Fat 45 g68.5%

Saturated Fat 16.9 g84.3%

Trans Fat 0 g

Cholesterol 5153.3 mg

Sodium 1483.2 mg61.8%

Total Carbohydrates 75 g25.1%

Dietary Fiber 1.4 g5.5%

Sugars 8 g

Protein 165 g330%

Vitamin A 6199.9% Vitamin C 75%

Calcium 43% Iron 1695.9%

*Based on a 2000 Calorie diet


Marinate the foie gras in Cognac with fleur de sel, pepper and truffles.
Roll the marinated foie gras in a clean cloth and keep in the fridge for about 24 hours.
Cook in hot water, at a temperature of about 90°C, for 45 to 60 minutes.
Remove from hot water and immerse in cold water.
Take out from water but leave the foie gras in the cloth