- 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
foie gras terrine
Ingredients
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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