Foie Gras Terrine
For Foie Gras Terrine
Ingredients :
• 1.2 kg Maison Masse Foie Gras
• 50 g Aléna Fresh French Black Truffle
• 20 g Salt
• 6 g Sugar
• 30 g Calvados
• 5.5 g Spices Mix
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Method :
1. Combine the salt, sugar, curing salt and spices.
2. Using a spoon or small knife, gently open the foie gras and follow the major veins into the liver. Pull gently on the veins to remove them. Work carefully, though. You
want to keep that lovely liver looking pretty.
3. Slice the truffles.
4. Layer the foie gras, follow by seasoning, sweet wine and black truffle.
5. Repeat the layer process 3 to 4 times.
6. Preheat the oven at 90°C Place the baking pan fill with water. Cook for 1 to 1.5 hours. (will depend on the oven. Make sure the internal temperature doesn't pass over 45°C)
7. Let the terrine cool overnight. Slice using a warm knife.
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For Spices mix
Ingredients :
• 40 g Star Anise
• 16 g Ginger Powder
• 12 g Vanilla Bean
• 12 g Black Peppercorn
• 12 g Cinnamon Stick
• 6 g Nutmeg Powder
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Method :
1. Toast the black peppercorn, cinnamon stick and star anise.
2. Grind all ingredients into a powder using a spice grinder.
3. Sift and reserve.
For Brioche
Ingredients :
• 100 g Milk
• 30 g Dry Yeast
• 200 g Whole Egg
• 50 g Egg Yolk
• 550 g Bread Flour
• 75 g Sugar
• 12 g Salt
• 300 g Border Unsalted Butter
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Method :
1. Add milk and yeast to the bowl of your stand mixer and whisk until the yeast dissolves. Add the eggs.
2. In a separate small mixing bowl, whisk dry ingredients together. Then add
them to the wet mixture.
3. Mix the wet and dry ingredients on medium speed for 6 minutes. Pause to
scrape down the paddle and sides and bottom of the bowl as needed.
4. Add the butter in 3 parts until mixed well.
5. This step should take about 10 minutes with the mixer on medium speed. You may need to increase speed slightly to help beat the butter into the dough.
6. Mix brioche dough until the gluten is fully developed and the dough is smooth and homogeneous.
7. Wrap the dough well and transfer it to the fridge to chill and bulk ferment slowly overnight. Shaping brioche is best done while the dough is fully chilled and rested.
8. Shape the brioche and place it to the mould. Allow it to proof at room temperature until doubled in size.
9. Preheat the oven to 325°F / 165°C.
10. Bake for 30 to 40 minutes, adjusting the time as needed based on your oven
For Plating
Method :
1. Cut the foie gras terrine into slices and place on the plate.
2. Add a dollop of Maison Perrotte figs mignon chutney beside the terrine.
3. Slice the toasted brioche and place on the side.
4. Ready to enjoy.
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