A classic French starter from Stephen Crane which is best served simply with toast and a fruity chutney or jelly. Prepare up to two days in advance and wash down with a deliciously decadent glass of Sauternes.
Put it in a terrine mould, cover, place a weight on top and press it overnight in the fridge
3
The next day, preheat an oven to 100°C/gas mark 1/2. Place the terrine mould in a roasting tray filled with hot water (so the water comes halfway up the sides of the terrine mould) and cook for 1 hour 30 minutes, or until the internal temperature of the foie gras is 48°C when checked with a temperature probe
4
Slice it as you want it and serve with toasted bread, apple jelly and salad
As head chef of the idyllic Ockenden Manor in the countryside of Sussex, chef Stephen Crane cooks refined, French-influenced food, and given his pedigree, that’s no great surprise.
