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Foie Gras Terrine with Dark Chocolate

November 30, 2017

Foie Gras Terrine with Dark Chocolate


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


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



Cut your Foie gras in a rectangular shape 1 x 4 cm 
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.

Duck Foie Gras : 1 pièce(s)
Salt : 7 g
Peper : 1 g
5 Spices Mix : 1 g
Porto blanc : 3 cl
Semi-skimmed Milk : 50 cl
Water : 50 cl
Dark Chocolate : 100 g


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

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