Food and wine pairingDuck foie gras cooked in terrine
Ingredients
- 2 First choice duck lobe
- salt
- pepper
Summary
The roundness and elegance of Saint Joseph "Les Royes" will marry wonderfully foie gras thanks to its sweet notes of honey brought by the marsanne.
Cooking
For a 35 oz terrine:
- Remove the nerves from 2 foie gras lobes of high quality
- Salt et pepper with fleur de sel and pepper
- Stuff the terrine to the rim
- Put the terrine in hot water
- Let took at temperature
- Put the terrine in the oven at 356°F for 7 minutes (the foie gras must lose the fatty part)
- Remove from the hot-water bath and put in the fridge. (the foie ras is cooked)
- Remove the foie gras from the mold the day after and let it dry
- Cover it with a wrapping paper to preserve it