Foie Gras Terrine With Truffles Recipe
Ingredients
| Foie gras 1 kg - cleaned | ||
| Fleurdesel 18 g | ||
| Truffles 30 g - chopped | ||
| Black or white pepper 4 g | ||
| Cognac | 4 Tablespoon | |
Directions
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
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
Chef
