Foie Gras Terrine With Truffles
|Foie gras||1 Kilogram, cleaned|
|Truffles||30 Gram, chopped|
|Pepper||4 Gram (White Or Black)|
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