Gentlemen, get cooking for Christmas Eve!
Gentlemen, what if this year you composed the Christmas Eve menu yourself? In the spirit of an advent calendar, we will be offering you weekly recipes from starters to desserts. Don't worry, we'll try to come up with ideas that are easy to make, but will impress all your guests.
Today, we're bringing you the iconic holiday starter:
We suggest that you make it yourself by following an easy recipe
to have an authentic product.
3..... 2.....1.............. COOK
Semi-cooked duck foie gras terrine
Preparation time: 45 min
Cooking time: 1 hour
1 extra raw duck foie gras 500 g
(or raw duck foie gras extra deveined 500 g)
Prepare your foie gras at least 48 hours before eating it.
Take your foie gras out of the refrigerator about 1 hour before working on it.
Once at room temperature, if your foie gras is not deveined, separate the lobes of the liver and remove the veins and nerves with the tip of a knife.
Season your liver generously with salt and pepper and pack it in a terrine just big enough for it.
Put it in a bain-marie in an oven preheated to 120°C and cook for 1 hour at 120°C. If you have a kitchen thermometer, the ideal temperature in the heart of the terrine is 65°C.
Then leave to cool to room temperature. Press the liver into the terrine to bring up the fat to protect your foie gras.
Then keep the terrine in the refrigerator.
When you are ready to eat, you can add a turn of the pepper mill and fleur de sel de Guérande if you wish.
To accompany: Jurançon wine confit, onion confit, fig chutney... Bon appétit!