FRESH FOIE GRAS pan-fried in TERRINE
A quick recipe to offer (why not?) With a raw persimmon puree accompanied by a country bread or better a wholemeal or cereal bread but, please, no brioche bread, no sandwich bread or any other flavored bread because the star is foie gras!
Before you start, here are some tips for pan-frying foie gras!
SOME TIPS. Do not buy less than 15 days of force-feeding, buy as little as possible under vacuum. The liver should be of a beautiful pinkish beige color, almost sandy, supple when a finger is pressed on it and weigh between 400 and 500 g.
To fry the foie gras, it is not useful to deveine it. The foie gras must imperatively be at room temperature at least 1 hour before cooking it.
* Cut the liver into slices of about 30g each, 1 cm thick.
Per person :
3 slices of fresh (raw) duck foie gras *
Salt flower
Pepper
Optional, a few Sichuan peppercorns for the decoration
Heat a pan, place the slices in it, cook them for 2 minutes over high heat, turn them over with salt and pepper and cook for another 2 minutes.
THEN WHILE IT IS STILL WELL HOT, line the bottom of a bowl with baking paper (baking paper). It is preferable that the terrine is in glass, such as a canning jar, a glass pat, a cake dish. Distribute the slices in the terrine. Decorate. Then cover with baking paper. Place some “weights” on the baking paper: a full jar, clean pebbles (those used for cooking pasta blank). The important thing is that the weight covers the entire surface of the terrine. Then leave to cool to room temperature before placing at least 1 hour in the refrigerator. Unmold and serve. Nice cooking to all, Régine.