While foie gras can be consumed in various ways, the most important is the seasoning! This tailor-made and subtle mixture can be sprinkled directly on your toast or used in the preparation of your terrine.
And what could be more exhilarating than proudly announcing “I did it”?
An unmissable foie gras terrine:
On a denervated foie gras: add 2 teaspoons of the mixture. Sprinkle with cognac. Wrap in a stretch film and place in the fridge for 3 hours, then one hour at room temperature. Then place the pieces in a dish. Bake in the oven (110 ° C). Monitor every 5 min. When the liver begins to melt, take out the pieces and place them in a bowl. Let stand in the fridge for 4 to 8 days… then enjoy!
Can also be used in a pinch on a foie gras or on a duck aiguillette.
Ingredients: Verrine of extra brushed black truffle. Black truffles (Tuber Melanosporum), black truffle juice, water, salt.
Ingredients: Guérande salt 97%, aroma, dehydrated summer truffles (Tuber aestivum) 1%.
Ingredients: Black truffles (tuber melanosporum), black truffle juice, salt
These peels are ideal with pasta, mashed potatoes or risotto.
Net weight 30g Drained net weight 25g
Ingredients: Black truffle juice (Tuber melanosporum), salt
Storage: In a dry place and away from heat. Once opened, keep cool and consume quickly (Tip: You can then freeze the excess individually using an ice cube tray).
Net weight 50g/50ml
ABC dev. 2.1.2
Done byABC IDEA