Traditional foie gras terrine

Traditional foie gras terrine

Khó - 10 Min

  • style Dish type: Các món Thịt & Gia cầm
  • poll Difficulty: Khó
  • access_time Preparation time: 10 min
  • timer Cooking time: 30 min
  • place Region: France
  • euro_symbol Cost: ₫274,000

Preparation

Ingredients

  • 500g foie gras

  • 7g salt

  • 1g pepper

  • 1cc cognac

Method

The foie gras is a frozen product.

For optimal use, it is recommended to let it rest in the fridge between +0°C to +4°C for 12 hours, then 30 minutes at room temperature, in order to manipulate it at a 15°C temperature.

Removing the veines

Manipulate the foie gras on a filmed board, or use waxed paper.

Separate the two lobes.

Removing the veins (big lobe)

Using the back of a spoon, separate the foie gras from the upper vein, starting by the middle.

Follow the vein.

Touch the foie gras as little as possible, as it starts melting around 30°C.

Using a pincer or fingers, pull the vein out from the middle.

Removing the veins (big lobe)

Using the back of a spoon, separate the foie gras from the lower vein, starting with the back of the lobe.

Follow the vein.

Using a pincer or fingers, pull out the vein starting with the back of the lobe.

Removing the veins (small lobe)

Using the back of a spoon, separate the foie gras from the upper vein starting from the middle.

Follow the vein.

Using a pincer or fingers, pull out the vein from the middle.

Removing the veins (small lobe)

Using the back of a spoon, separate the foie gras from the lower vein, starting with the back of the lobe.

Follow the vein.

Using a pincer or fingers, pull out the vein starting with the back of the lobe.

Seasoning method

Close up the lobes and turn them backwards.

Lightly cut the skin in order to melt it during cooking.

Season the foie gras.

Start with alcohol, then salt and pepper.

Making the terrine

Place the smaller lobe on the skin side in the bottom of the terrine.

Place the bigger lobe over the smaller one, skin on top.

This technique allows a better cooking of the terrine.

Place a film on the terrine.

Cooking of the terrine

Cook the terrine sous-vide for 4 min at 85°C and 1 hour in a 65°C steam oven.

Cooling method

Cool-off the terrine in three steps:

-        10 min between 10°C-15°C

-        10 min in cold water

-        10 min with ice cubes

keep in fridge.

 

Enjoy the recipe and Cook like a Chef at home!

Ingredients Quantity Price
Muối Bạc Liêu Fleur de sel - 500g ₫168,000
Hạt tiêu đen khô 50g - Carmencita ₫106,000

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