Homemade truffled foie gras terrine

Foie gras and truffle? A duo of shock ! These two jewels of French gastronomy unite in this recipe for a homemade terrine of foie gras with truffles, for very gourmet New Year's Eve! Follow the guide!

Homemade truffled foie gras terrine

For 6 persons
Preparation : 30 mn
Cooking time : 40mn
Rest : 48h

Ingredients:

• 1 lobe of whole deveined duck or goose foie gras of about 500g
• 1 fresh truffle or a 50g jar of black truffle chips Artisan de la Truffe
• 5cl black truffle juice Artisan de la Truffe
• 2cl of cognac
• 5g of salt
• 3g of sugar
• 2g freshly ground pepper

Preparation:

The day before:

• Mix sugar, salt and pepper.
• Delicately separate the foie gras lobe into large pieces and sprinkle them with this mixture.
• In a bowl, put the seasoned liver and sprinkle it with cognac and truffle juice.
• Cover and marinate overnight in a cool place.

The next day:

• Line the bottom of a small terrine with a layer of foie gras.
• Sprinkle with half of the chopped fresh truffle or broken pieces.
• Repeat the operation with the rest of the foie gras and the truffle.
• Cover the terrine and place in a simmering double boiler at 90° for 40 minutes. The core temperature must be between 45 and 50° for a semi-cooked foie gras.
• Remove from the oven and place a weight on top of the terrine to bring the fat to the surface. Leave to cool.
• Recover the fat. Melt it and filter it to pour it over the foie gras.
• Reserve in a cool place 24 hours before tasting!