Terrine of finest quality duck foie gras,...next
Ingredients for 5-6 people
...with compote of Rivarennes dried pears in Chinon wine sauce.
- 1 large piece of finest quality duck foie gras, (600g)
- 1 pot of 6 special Touraine dried pears in Chinon wine sauce
- Salt and pepper
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The day before serving the dish, take the duck foie gras out of the fridge and leave at room temperature for 1 hour.
Then open up the duck liver to remove the nerves with the point of a knife and season with salt and pepper.
Pour on a little of the juice from the pot of special Touraine dried pears and leave to marinade for 10 minutes.
Place the foie gras either in a single terrine dish, or divide it between six individual terrine dishes.
Put the terrine(s) in the fridge for an hour before beginning the cooking.
Preheat a fan-assisted oven to 150°C.
Place the terrine(s) in a bain marie of tepid water.
Then cook. If using small individual terrines, cook for 6 minutes. For the larger, single terrine dish, allow 15 minutes.
Remove the terrine(s) and put in the fridge to cool.
Before serving, to make the compote, take the pears out of the pot, cut into pieces, then mix together with the rest of the juice in the pot.
by Christophe Duguin