foie gras terrine

Rick Kirby

Rick Kirby

31st March 2011

foie gras terrine

foie gras terrine

Ingredients

  • 4 de-veined foie gras livers
  • Marinade:
  • 8g nutmeg crushed
  • 4g cloves
  • 24g star anise
  • 70g sea salt
  • 28g sugar
  • 16g whole black pepper corns
  • 1 bottle Muscat

Method

Bring the marinade to the boil then set aside to cool and infuse. Strain and pour onto the prepared foie gras, give a gentle stir and leave to marinate for one hour. Drain and place in a cling film lined terrine and cook in the oven in a bain marie of boiling water for 8 minutes at 150C. Drew off the foie gras butter and press in the fridge. Turn out when set and if necessary reshape any misshapen parts of the terrine using a cut off end-piece. Cover in cling film to avoid contact with the air.

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