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Foie Gras Terrine With Truffles

Western.Chefs's picture
  Foie gras 1 Kilogram, cleaned
  Fleurdese 18 Gram
  Truffles 30 Gram, chopped
  Pepper 4 Gram (White Or Black)
  Cognac 4 Tablespoon

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

Recipe Summary

Wine And Drink

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1533 Calories from Fat 400

% Daily Value*

Total Fat 45 g68.5%

Saturated Fat 16.9 g84.3%

Trans Fat 0 g

Cholesterol 5153.3 mg1717.8%

Sodium 1483.2 mg61.8%

Total Carbohydrates 75 g25.1%

Dietary Fiber 1.4 g5.5%

Sugars 8 g

Protein 165 g330%

Vitamin A 6199.9% Vitamin C 75%

Calcium 43% Iron 1695.9%

*Based on a 2000 Calorie diet

Foie Gras Terrine With Truffles Recipe