Foie Gras Terrine with Dark Chocolate - Les Gastronomes

Foie Gras Terrine with Dark Chocolate

Les Gastronomes

FOIE GRAS

1 day before cooking: De-Frost Foie gras 1 day prior to cooking.Ā 
1 hour before cooking: Remove Foie gras from the fridge and place in a milk/water mixture.Ā 
MixĀ salt, peper & spices.
Separate both foie gras parts into 2.Ā 
Season it and add the white port and let it marinate fro 1 hour.
Pre-heat your oven toĀ 160Ā°C (th. 5/6).
Tightly pack the foie gras into the terrine, than cook in the for 15 to 20 minutes at 160 Ā°C.
Take it out of the oven and let it rest/cool down.Ā 
Remove the fat, filter it and let itĀ set
Smoothen the foie gras then poor filtered fat on top.Ā 
Let the foie gras sit in the fridge for 12 hours.Ā 
Ā 

CHOCOLATE SHEETS

Melt chocolate in a bain-marie
Spread it as thinly as possible between 2 baking paper sheets.
Let it set in the fridge for 2 hours

Ā 

DRESSING UP:

Cut your FoieĀ gras in a rectangular shape 1 x 4 cmĀ 
Cut your Chocolate sheets in the same shape.
Place the chocolate sheet on top of the foie gras.
Place 2 slices of foie gras per plate.


INGREDIENTS:
Duck Foie GrasĀ :Ā 1 piĆØce(s)
SaltĀ :Ā 7 g
PeperĀ :Ā 1 g
5 Spices MixĀ :Ā 1 g
Porto blancĀ :Ā 3 cl
Semi-skimmed MilkĀ :Ā 50 cl
WaterĀ :Ā 50 cl
Dark ChocolateĀ :Ā 100 g

Ā 

Chef's tip will be delivered to you with your order.

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