Semi-cooked FOIE GRAS TERRINE
TIPS:
Prepare 3 to 4 days before tasting.
Do not buy less than 15 days of force-feeding, buy as little as possible under vacuum. It must be of a beautiful pinkish beige color, almost sandy, flexible when pressed with a finger on it and weigh between 400 and 500 g.
* To easily deveine it, it MUST be at room temperature at least 2 to 3 hours before. It is then enough to find the large vessel, to pull delicately with the index (without knife) and to follow by using a pilhou (cloth or absorbent paper) and to make follow the vessel (if the liver is of good quality and if it is at room temperature, then when the vessel breaks, it does not matter). Do not try hard on the liver to extract the small vessels!
** Cook it: in 1 ungreased terrine, in a “high” bain-marie, that is to say that the cold water from the bain-marie must reach the level of the foie gras, without preheating the oven so that the bath water -Marie and the foie gras begin to heat gently for a soft foie gras and cooked inside, cook for 1 hour at Th 4/5 (130/150 °) and leave to cool in the oven.
*** Keep it: Once cooled, so that it is absolutely perfect and the cooking juices have time to act, the terrine must be left for at least 3 days before tasting it. To keep it for 3 days, apply stretch film to the foie gras and to the edges of the terrine. To keep it for up to 15 days, coat it with a layer of melted but not hot duck fat.
**** Enjoy it: Unmold at least 1 hour before serving and put back in the fridge. Put the liver at room temperature 25 minutes before serving and offer it with 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 the foie gras!
Ingredients :
1 deveined foie gras *, salt and pepper.
Before starting the recipe, carefully read the TIPS above!
Season the bottom of the terrine with salt and pepper, then arrange the lobes in staggered rows. Salt and pepper again. Cook and let cool **. Keep ***. Taste ****. Nice cuisine to all, Régine