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Breton foie gras

Breton foie gras

Recipe from Thibault Rosset

8

Difficult

20 mn +30/35 mn cooking

Ingredients

  • 1 lobe of 500 g raw foie gras,
  • 200 g Pâté Hénaff.
  • 4 cl white port,
  • 7 g fine salt,
  • 2 g white pepper,

Preparation

  1. Open the lobes with a small knife and remove as many blood veins as possible,
  2. Season the liver on both sides,
  3. Drizzle with white port and filter. Refrigerate for 12 hours,
  4. Pack the livers into a terrine. Place the terrine in a bain-marie in the oven at 140° for 30/35 minutes, covered with aluminum foil,
  5. Remove the terrine from the bain-marie and refrigerate for 24 hours,
  6. Cut thin slices of Hénaff pâté, unmould the terrine and cut into 1 cm slices,
  7. Place a layer of foie gras in a terrine, followed by a layer of Hénaff pâté, and so on. Film,
  8. Leave to set for 3 hours in the fridge, unmould, slice thinly and serve immediately.

Product used

Pâté Hénaff
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