the wine to go with it!!
You’re spoilt for choice: a Jurançon, a fruity south-western wine like Côtes de Gascogne or Côtes de Bergerac, a Coteaux du Layon or de l’Aubance…
For us, a Jurançon from Domaine Tinou
Foie gras and apple terrine
As Christmas approaches, you might be tempted to buy a fresh foie gras.
If you want to make a terrine, don’t choose too big a one (500 g) and prepare it at least 24 hours, or 48 hours, before the meal.
For this recipe, I made the compote 48 hours ahead and the foie gras terrine 24 hours ahead.
Seasons & months
Preparation
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Step 1
Make the apple compote.
Peel and slice the apples.
Cook them in a covered pan for about 10 minutes.
Pour in the spirit and flambé.
Leave the compote to cool.
Preheat the oven to 150 °C and put in a dish half-filled with boiling water.
Cut the foie gras into slices about two centimetres thick. Season them with salt and pepper.
Layer the foie gras slices and the compote in a terrine.
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Step 2
Place the terrine in the dish to cook in a bain-marie.
If you have a temperature probe, take it out and set it to 70 °C. Push the probe into the middle of the foie gras (mind you, into the foie and not the apples) and stop cooking when the core temperature reaches 70 °C.
Otherwise, set an hour’s cooking.When it comes out of the oven, pour the rendered fat into a bowl (it can be used for sautéed potatoes or other things).
Put a weight on to press the terrine down (I use a little board cut to size, which I cover with foil, and put one or two fairly heavy things on top).
The next day, remove the weights and put the lid on the terrine until the meal.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
30
kcal
Protein
0,2
grams
Carbohydrates
6,8
grams
Fat
0,1
grams
Fibre
1,2
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
