JP’s RECIPE – TERRINE OF FRESH FOIE & FIGS

Jean-Pierre’s recipe is « the ideal accompaniment for Christmas and New Year’s celebrations or for a feast with friends ».

  • Serves about 10 people
  • Level of difficulty: medium
  • To be cooked 2 days before D-Day!

Ingredients:

  • 2 fresh foie gras – Grade A or B
  • Fig Jam (preferably homemade).
  • 1/2 glass of Sauternes (or sweet wine such as Montbazillac, Jurançon, Pacherenc etc …)
  • Salt and pepper

Directions:

Turn the oven at 200°C

Put a dripping pan filled with water to make an oven-baked bath.

Step 1:  Preparation of the foie gras

To devein the livers, use a paring knife. Slice the lobes lengthwise and pull out the veins that appear. Do not be afraid even if it slightly damages the livers. Yet, be careful because you will then have to reconstitute the lobes keeping their original shape.

After having properly deveined the livers, gently roll the pieces into a salt and pepper mixture previously put into a hollow plate.

Put the first liver in the terrine (of the size of the length of a liver).

Spread a 5mm layer of jam on it.

Place the second liver over it. Then, pack them tightly, making sure not to leave any space in between the livers and the terrine.

Put a cloth onto the foie gras and put the lid upside down on the tea towel.

Pour the sweet white wine over it.

Step 2: Cooking

When the water for the bake bath is almost at boiling point place the terrine delicately into the oven.

Set the oven at 180°C and maintain simmering.

Regularly check that water does not reach a bubbling boiling point.

After 35 to 40 minutes turn off the oven without opening the door you let stand for 1 or 2 hours before withdrawing it.

Should you be cooking on an evening, let stand in the oven overnight.

Remove the cloth. The tea towel is used to absorb the fat thus making the foie gras leaner

 JP’s tip:

It is better to wait for 2 days before eating. The longer is the stand-by, the best it will be!

Table presentation:

Unmold the terrine on a large dish using a knife previously passed under hot water.

One may decorate the dish with red berries or with lettuce leaves.

To accompany this dish, it is advisable to set your mind on sweet southwest wines such as Aydasse, which is a Pacherenc of Vic Bilh (late harvest) from the Château du Pouey.

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You can also go for an excellent Gewürztraminer late harvest or a wine from Aubance or Anjou regions (late harvest).

One must not forget warm toasts of country bread to serve the sliced foie gras placed without spreading!

This recipe can also be prepared without the jam, for sweet wine already brings along a sweet taste.

terrine-de-foie-gras-aux-figues-seches

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