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Foie Gras Terrine With Truffles

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

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

Cuisine: 
Greek
Course: 
Wine And Drink
Ingredient: 
Pepper

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Average: 4.4 (16 votes)

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

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Foie Gras Terrine With Truffles Recipe