Foie Gras Terrine with Brioche
Introduction
Foie gras is a French speciality made from the liver of a duck or goose that has been fattened. It is usually served as a starter or main course. This recipe is for a terrine, which is a type of pate, made from foie gras and brioche.
Ingredients
– 500g of foie gras
– 1 Brioche loaf
– 3 eggs
– 150ml of double cream
– 1 tablespoon of Cognac
– Salt and pepper
Method
1. Preheat the oven to 180 degrees Celsius.
2. Cut the brioche into small pieces and soak in the cream and eggs for 10 minutes.
3. Mix the foie gras with the Cognac, salt and pepper.
4. Grease and line a terrine dish with cling film.
5. Add half of the brioche mixture to the dish and spread evenly.
6. Add the foie gras mixture on top and spread evenly.
7. Add the remaining brioche mixture and spread evenly.
8. Cover with cling film and place in the oven. Cook for 1 hour.
9. Remove from the oven and allow to cool.
10. Refrigerate for at least 4 hours before serving.
Potential changes & improvements
– If you cannot find brioche, you could use another type of bread such as white bread or pain de mie.
– For a richer terrine, you could use all double cream instead of a mixture of cream and eggs.
– You could add other flavourings to the terrine such as truffle oil or more Cognac.
What other food it works well with
– The terrine can be served with a salad or vegetables as a starter or main course.
– It can also be served with bread or toast as a starter or main course.
– It can be served as part of a charcuterie platter.
Common Mistakes
– Overcooking the terrine will result in a dry terrine.
– Not refrigerating the terrine for long enough will result in a soft terrine.
Nutritional Information
Allergens
– Foie gras
– Eggs
– Cream
– Bread (contains gluten)