Foie gras terrine

recette-
bouteille-10-ans

Foie gras terrine

To enjoy with CRUZ 10 Years

  • picto-personnes
    14 pers.
  • picto-temps
    20 mins.
  • picto-moyen
    Medium
Preparation
  1. Devein the foie gras and remove any fatty bits before breaking up into medium-sized pieces.
  2. Reduce the Port until it has a syrupy consistency.
  3. Drizzle the Port reduction over the foie gras and season with salt & pepper.
  4. Place the mixture in a terrine dish and press down lightly to mould it into the dish.
  5. Cook in a bain-marie at 66°C for 30 to 60 minutes (until a fine layer of fat appears).
  6. Chill for 24 hours.
Ingredients
  • 1.2 kg foie gras
  • Black pepper
  • 12 g fine salt
  • 140 ml CRUZ Tawny Port

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