The foie gras terrine with truffles combines the earthy flavors of the truffle and the local taste of the duck. This delicate and gourmet pairing is ideal for your starters or aperitifs during the festive period. An easy preparation with our truffles that will honor French culinary tradition.
Preparation of the recipe
STEP 1
To begin, the day before preparation, finely chop the truffle, remove the core from the foie gras, then cut it into large pieces. In a bowl, mix the foie gras, chopped truffle, salt, pepper, a pinch of sugar and allspice for more flavor.
2ND STEP
Add the white wine and the port or Armagnac. Mix well so that the flavors are evenly distributed. Leave to marinate in the refrigerator overnight.
STEP 3
The next day, preheat your oven to 120°C (thermostat 4).
STEP 4
Then, place the pieces of marinated foie gras in a terrine, packing them well to avoid air bubbles. Optionally place a few thin slices of truffle on top for decoration.
STEP 5
Close the terrine tightly with a lid or aluminum foil.
STEP 6
Cook in a bain-marie in your oven for 1h30 to 2 hours. Make sure that the water in the bain-marie does not exceed two-thirds of the height of the terrine.
STEP 7
Finally, once cooking is finished, remove the foie gras terrine with truffles from the oven. Let it cool to room temperature. Once cooled, place it in the refrigerator for at least 24 hours before enjoying it.
Your foie gras terrine with truffles is ready to be enjoyed with lightly toasted country bread or possibly with onion confit during your aperitifs!
