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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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