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    Terrine of duck foie gras with Floc de Gascogne

    For 8 people :
    - 2 duck foies gras of around 500 à 550g
    - 3 leaves of gelatine (8 g)
    - 15 cl of white Floc de Gascogne
    - 1 veal jelly stock cube
    - Mixture of spices : 15 g of salt – 5 g of pepper – 3 pinches of grated nutmeg

    Preparation :
    Soak the foies gras in salted water for 5 to 6 hours, clean them by carefully removing all veins, put them in cold water in the fridge for 2 to 3 hours.

    Wipe the foies well and roll them in the spice mixture.

    Melt the 3 gelatine leaves in 15 cl of white Floc de Gascogne. Place the 4 pieces of foie gras in a terrine dish, overlapping small and large pieces, pour the Floc de Gascogne between the pieces, cover with aluminium foil et leave to macerate in the fridge for 12 hours.

    Heat the oven to 240° C, prepare a bain-marie at around 85°C environ (when tiny bubbles float up to the surface). Put the terrine dish in the bain-marie, place in the oven and turn off the oven. Take the terrine out after 38 minutes, let it cool in a bowl of cold water filled with ice cubes, then place it in the fridge for 24 hours.

    Decorate a plate with two lettuce leaves and two or three spoonfuls of chopped jelly maid with a veal jelly stock cube and Floc de Gascogne and place your foie gras in the centre.

    Enjoy with a glass of well-iced white Floc de Gascogne.