Terrine de Foie Gras Rougié
Posted under: This is a very easy recipe for make terrine of foie gras with flash-frozen slices Rougie
First you half defrost the slices Foie Gras Rougie
Next, you cut into the slices and you mix in a bol salt, pepper and alcool (like Cognac or Grand Marnier).
For the weigth we decide (for nice result) to put for 1kg of foie gras :
14g of salt
3g of pepper
15cl of alcool
If you want make for 2 pack of slices (around 320g of foie gras you sould be use 5g of salt, 1g of pepper and 5cl alcool)
You put everything on top of foie gras and you put in terrine, you need press for not air inside, it’s important. You make also water for boiling ( for bain-marie).
If you want interesting terrine, it is possible to fry before put inside terrine
You cover, put in oven with bain marie and hot water and cook at 120C, 45 min for mi-cuit.
After you need make lid for press the terrine with weigth on top and put in frigde 1 days. For this type of terrine is nice to wait 2 days before eat. And combinate with gelee of “sauterne” or “porto” or marmalade of acid fruits is fantastic
