Foie gras terrine

PT4H

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Ingredients

Metric

Imperial

Terrine

To plate

  • 4 slices of bread, toasted
  • 4 tbsp of apple chutney
  • 4 handfuls of mixed salad leaves
1
Denerve the foie gras and put it in the sweet wine, salt and sugar. After the 3 1/2 hours take the foie gras out the brine and dry in a cloth
2
Put it in a terrine mould, cover, place a weight on top and press it overnight in the fridge
3
Slice it as you want it and serve with toasted bread, apple jelly and salad
  • 4 slices of bread, toasted
  • 4 tbsp of apple chutney
  • 4 handfuls of mixed salad leaves
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