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Receta Foie Gras Terrine
by Global Cookbook

Foie Gras Terrine
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  Raciónes: 12

Ingredientes

  • 2 x lobes raw duck foie gras
  • 18 gm salt white pepper, grnd
  • 40 ml armagnac
  • 2 gm sugar
  • 100 ml ice wine

Direcciones

  1. Soak foie gras into tepid water to soften for 1 hour.
  2. Separate the lobes, remove all traces of the green left by the gall bladder.
  3. Remove all the veins and any traces of blood.
  4. Add in the marinade (salt, pepper, Armagnac, sugar and ice wine) proportionately and leave for 20 min.
  5. Prepare a terrine with saran wrap.
  6. Cook foie gras on flat tray for 7 min at 140 degrees Celsius.
  7. Drain foie gras, reserve excess fat.
  8. Layer in terrine and press with 1 kilogram weight for 24 hrs.
  9. Yields: 1 terrine (15 portion carte)